Ingredients
Scale
- 1 cup (150g) small pasta (e.g., acini di pepe)
- 1 tablespoon (15ml) olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups (2 liters) chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 pound (450g) ground beef or chicken
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1 large egg
- 2 cups (60g) fresh spinach or kale
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until softened.
- Stir in 4 minced garlic cloves and sauté for an additional 1 minute until fragrant.
- Pour in 8 cups of chicken broth and bring it to a boil. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano.
- In a mixing bowl, combine 1 pound of ground meat, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 large egg. Form into small meatballs, about the size of a tablespoon.
- Once the broth is boiling, gently add the meatballs and 1 cup of small pasta. Cook for 10-12 minutes until the meatballs are cooked through and the pasta is al dente.
- Finally, stir in 2 cups of fresh spinach or kale and cook until wilted, about 2 minutes. Serve hot.
Notes
Make the meatballs and broth ahead of time for optimal flavor. Transport separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo-friendly