Serves 1
Directions
- 1Soak torn bread in heavy cream for about 10 minutes to form a paste.
- 2Add mild sausage and ground beef to the bread mixture.
- 3Season with salt and pepper.
- 4Add minced garlic, freshly grated Parmesan cheese, and fresh parsley.
- 5Mix to combine.
- 6Form the mixture into meatballs, slightly bigger than mini size.
- 7Lay the formed meatballs out on a baking sheet.
- 8Bake the meatballs at 350 degrees Fahrenheit for approximately 8 to 10 minutes.
- 9Crisp up some diced bacon in a pot.
- 10Once the bacon is crisp, remove it from the pot along with some of the fat.
- 11Add minced celery, carrots, onions, and garlic to the pot with the remaining fat.
- 12Season the vegetables with salt and pepper.
- 13Allow the vegetables to soften for a few minutes.
- 14Add back a little bit of the crisp bacon.
- 15Add chicken stock and a Parmesan rind, if available.
- 16Cook the pasta.
- 17Once the soup has simmered for about 10 minutes, add back the meatballs.
- 18Add lots of fresh baby spinach and the al dente pasta to the soup.
- 19Allow the spinach to wilt slightly.
- 20Ladle the soup into big bowls.
- 21Garnish with more freshly grated Parmesan cheese, crisp bacon, and freshly cracked black pepper.
Ingredients
- torn bread
- heavy cream
- mild sausage
- ground beef
- salt
- pepper
- minced garlic
- freshly grated Parmesan cheese
- fresh parsley
- diced bacon
- minced celery
- carrots
- onions
- garlic
- chicken stock
- Parmesan rind
- pasta
- fresh baby spinach
- freshly cracked black pepper
Equipment
clear glass bowlspatulabaking sheetpotspoon
Tips
- Soak torn bread in heavy cream for about 10 minutes to form a paste for the meatballs.
- No egg is needed for the meatballs due to the cream.
- Bake meatballs at 350 degrees Fahrenheit for 8 to 10 minutes.
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