Ingredients
½lbground beef90% lean
½lbground pork
1egg
¼cupparmesan cheesegrated
¼cupbreadcrumbs
½tspsaltplus more to taste
¼tspblack pepperplus more to taste
¾tspItalian Seasoning
1tbspbutter
¾cuponiondiced
¾cupcarrotspeeled, halved and sliced
½cupcelerysliced
2tspgarlicminced
8cupschicken broth
¾cupacini de pepe pastauncooked
3cupsbaby spinach leaves
2tbspchopped parsley
Cooking spray
Preparation
Preheat the broiler.
Line a sheet pan with foil and coat it with cooking spray.
Place the ground beef, pork, egg, parmesan cheese, breadcrumbs, Italian seasoning, salt, and pepper in a bowl. Stir to combine.
Roll ½-inch sized meatballs out of the meat mixture and place on the sheet pan.
Broil for 8 minutes or until tops are browned.
Melt the butter in a large soup pot over medium heat.
Add the onion, carrot and celery to the pot and cook for 5 to 6 minutes or until just softened.
Add the garlic and cook for 30 seconds.
Pour in the chicken broth and acini de pepe, then season the soup with salt and pepper to taste.
Bring the soup to a simmer.
Add the meatballs to the soup.
Cook for 10 minutes or until pasta and vegetables are tender.
Stir in the spinach and cook for 2 minutes or until wilted.
Sprinkle with parsley, serve, and enjoy!
