• 1/2 lb. lean ground beef
  • 1/2 lb. ground pork
  • 2 slices white bread, crumbled finely
  • 1/4 cup chopped parsley
  • 1 sprig fresh oregano, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 large egg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. olive oil
  • 1 tbsp. Olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, diced finely
  • 2 stalks celery, diced finely
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup acini pasta or other small pasta
  • 1 cup escarole, baby spinach OR kale, chopped


  1. Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together with your hands. Pinch off small pieces and roll into balls.
  2. In a large skillet over medium-high heat, heat the oil.
  3. Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes, flipping halfway thru.
  4. Cook remaining meatballs and set aside.
  5. In a large soup pot over medium-high heat, heat 1 tbsp. oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
  6. Add the chicken broth to the pot and bring to a boil.
  7. Add pasta and meatballs, reduce heat to medium, and cover …

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