Serves 8
Directions
- 1Add all meatball ingredients to a large bowl and mix to incorporate everything well.
- 2Form mini meatballs (about 1 tsp of meat mixture) and line them up on a plate. You will get 40-50 meatballs.
- 3Heat a large non-stick skillet over medium heat.
- 4Add the meatballs and brown on all sides, then remove from heat (not fully cooked through is ok!).
- 5In a large soup pot, add the olive oil, and once hot, add the onions, carrots, celery and garlic.
- 6Cook for about 6-7 minutes and then add in the pasta.
- 7Mix for 1-2 minutes to toast the pasta.
- 8Pour in the white wine to deglaze the pot, scraping up the goodness from the bottom of the pan.
- 9Add the broth and lemon juice, and the meatballs to the pot.
- 10Bring to a gentle boil, then reduce heat to low.
- 11Add the spinach and allow to cook for 15 minutes so the flavors soak in and the spinach wilts.
- 12Divide between bowls and serve with extra cheese and lemon juice on top.
Ingredients
- 1 lb ground beef
- 0.5 lb mild Italian sausage
- 0.75 cup panko breadcrumbs
- 2 eggs
- 0.75 cup parmigiano reggiano cheese, finely grated
- 0.33 cup italian parsley, finely chopped
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tb olive oil
- 1 small yellow onion, finely diced
- 3 celery stalks, finely chopped
- 3 carrots, finely chopped
- 5 cloves garlic, mashed
- 0.75 cup mini pasta of choice
- 0.33 cup white wine
- 6.5 cups chicken broth
- 1 lemon, juiced
- 3 cups fresh spinach
- 2 bay leaves
Equipment
large bowlplatelarge non-stick skilletlarge soup potwooden spoonserving bowls
Tips
- This soup freezes well.
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