Description
A hearty, comforting soup featuring mini meatballs, fresh vegetables, spinach, and pasta in a flavorful double-broth base—ideal for cozy meals.
Ingredients
For the Meatballs: 8 oz ground sausage, 8 oz ground beef, ½ cup breadcrumbs, 1 egg, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ½ tsp pepper, ¼ cup grated Parmesan, 3 Tbsp water
For the Soup: ¼ tsp red pepper flakes, 2½ Tbsp olive oil, 1 yellow onion (diced), 4 carrots (chopped), 2 celery stalks (chopped), 8 garlic cloves (minced), 8 cups chicken broth, 4 cups beef broth, ⅔ cup acini di pepe pasta, 4 cups spinach (chopped), 1 tsp salt, ½ tsp pepper, ⅔ cup Parmesan cheese, 3 Tbsp lemon juice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Mix meatball ingredients in a bowl, form ~40 small meatballs, and bake for 10 minutes.
- In a large pot, heat oil and red pepper flakes. Sauté onion, carrot, celery for 5–6 mins. Add garlic and cook 1 more min.
- Pour in both broths and bring to a boil. Simmer for 30 minutes.
- Add pasta and cook ~6 mins until tender.
- Stir in meatballs and spinach; cook until spinach wilts.
- Add salt, pepper, lemon juice, and Parmesan. Adjust seasoning to taste.
- Serve hot with bread and extra Parmesan.
Notes
- Use all chicken broth if preferred
- Sub spinach with kale or chard
- Omit sausage for lower fat or use turkey
- Freeze without pasta to prevent sogginess
- Lemon juice balances the rich broth
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
