Ingredients:

  • 8 oz Ground Beef (80/20 lean)
  • 8 oz Ground Pork (or Italian sausage, casing removed)
  • ½ cup Fresh Breadcrumbs (Panko or homemade)
  • ¼ cup Grated Parmesan Cheese (freshly grated)
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Fresh Parsley, chopped (Flat-leaf variety)
  • 1 clove Garlic, minced
  • 1 Tbsp Whole Milk
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 small Yellow Onion, finely chopped (approx. ½ cup)
  • 1 medium Carrot, finely diced (approx. ½ cup)
  • 1 stalk Celery, finely diced (approx. ¼ cup)
  • 3 cloves Garlic, sliced
  • 8 cups Low-Sodium Chicken Broth (or stock)
  • ½ tsp Dried Oregano
  • ½ cup Acini de Pepe or Stelline pasta
  • 1 large head or 5 oz bag Escarole or Fresh Spinach (cleaned and chopped)
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. For the Mini-Meatballs: In a large mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan, beaten egg, parsley, garlic, milk, salt, and pepper. Do not overmix. Roll the mixture into very small balls (no larger than 1.5 cm / ½ inch diameter) and place them on a parchment-lined baking sheet.
  2. Refrigerate the meatballs for at least 10 minutes. This helps them hold their shape when added to the soup.
  3. Building the Broth Base: Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery (the soffritto base). Sauté for 5-7 minutes until softened and the onion is translucent. Add the sliced garlic and oregano; cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture up to a gentle simmer. Season lightly with salt and pepper.
  5. Cooking the Meatballs: Gently drop the chilled meatballs one by one into the simmering broth. Do not stir immediately. Allow the meatballs to poach undisturbed for 8-10 minutes. They will float when fully cooked through.
  6. Finishing the Soup: Add the Acini de Pepe (or chosen pasta) to the simmering soup. Cook according to package directions (usually 5-8 minutes), or until al dente. Stir in the chopped escarole or spinach during the final 2 minutes of cooking, just until the greens are tender-crisp.
  7. Final Seasoning and Serving: Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper as needed. Ladle the soup into warm bowls and garnish generously with extra fresh grated Parmesan cheese.