Instructions
In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls. Heat the olive oil in a large skillet over medium high heat. Add the meatballs and brown in the skillet. Remove the meatballs from the skillet and plate.
In the same skillet over medium heat, add the onions, carrots, and celery. Cook until the vegetables are softened, about 7-10 minutes. Add the garlic, parsley, basil, and oregano and cook for 1 minute while stirring constantly. Add the cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.
Add the acini di pepe and the cooked meatballs. Cook for 15 minutes or until the pasta is tender. Add the spinach at the last minute of cooking. Stir the soup until the spinach is wilted. Season with kosher salt and fresh ground black pepper to taste.
Notes
You can substitute ground turkey, ground pork, ground beef, or Italian sausage.
For optimal taste, brown the meatballs before adding them to the soup. Browning adds great flavor that spreads throughout the whole pot. It also lends a better texture than a boiled meatball.
Use dried or fresh herbs like parsley, thyme, and rosemary.
Feel free to substitute escarole, kale, or endive for the spinach. They all work well in this soup recipe.
Orzo or ditalani can be substituted for the acini de pepe pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers on the stove over low heat or in the microwave at reduced power.
Freeze for up to 3 months. See below for more on freezing this soup.
Nutrition
Calories: 501kcal | Carbohydrates: 30g | Protein: 31g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 101mg | Sodium: 405mg | Potassium: 889mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5368IU | Vitamin C: 12mg | Calcium: 215mg | Iron: 4mg
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