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Ingredients
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Meatballs
Soup Base
Garnish
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are browned and cooked through.
Soup Base
- 4
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced carrots, diced celery, and chopped onion. Sauté until the vegetables are softened, about 5-7 minutes.
- 5
Add Garlic and Broth
Add minced garlic to the pot and sauté for an additional minute. Pour in the chicken broth and bring to a simmer.
- 6
Season the Soup
Add salt and black pepper to the broth. Simmer for 10 minutes to allow the flavors to meld.
- 7
Add Spinach and Meatballs
Stir in the chopped spinach (or escarole) and the baked meatballs. Simmer for an additional 5 minutes until the greens are wilted.
Garnish
- 8
Serve the Soup
Ladle the soup into bowls. Garnish with additional grated Parmesan cheese and chopped parsley before serving.