Ingredients

For the meatballs:

• 1/2 lb. lean ground beef
• 1/2 lb. ground pork
• 2 slices white bread crumbled finely
• 1/4 cup chopped parsley
• 1 sprig fresh oregano chopped
• 1/2 cup freshly grated parmesan cheese
• 1 large egg
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp. olive oil

For the soup:

• 1 tbsp. Olive oil
• 1 medium yellow onion diced
• 1 large carrot diced finely
• 2 stalks celery diced finely
• 3 garlic cloves minced
• 8 cups chicken broth
• 1 cup acini pasta or other small pasta
• 1 cup escarole baby spinach OR kale, chopped

Instructions

1. Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together with your hands. Pinch off small pieces and roll into balls.
2. In a large skillet over medium-high heat, heat the oil.
3. Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes, flipping halfway thru.
4. Cook remaining meatballs and set aside.
5. In a large soup pot over medium-high heat, heat 1 tbsp. oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
6. Add the chicken broth to the pot and bring to a boil.
7. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
8. Stir in spinach and let cook until spinach wilts, then season with salt and pepper to taste and serve with parmesan cheese.
9. ENJOY!