Directions
Meatballs preparation:
- In a large bowl, combine minced beef, minced turkey, chopped parsley and parmesan cheese. Add breadcrumbs and the egg.
- Stir in minced garlic, salt, black pepper and oregano. Mix gently with your hands until just combined to keep the texture light and airy.
- Shape the mixture into small meatballs, about 2 cm (~1 inch) in diameter.
- Heat 1 tbsp of olive oil in a large pot. Brown the meatballs in batches for 3-4 minutes until golden from each side. Remove and set aside.
Soup:
- In the same pot, add 1 tbsp of olive oil. Sauté, the diced celery, carrots and onion for 6-8 minutes until soft and aromatic.
- Add the minced garlic and sauté for another minute.
- Pour in the chicken broth and bring to a boil. Season with salt and pepper to taste.
- Add the pasta and the browned meatballs back into the pot. Simmer for about 10 minutes until the pasta is al dente.
- Stir in the fresh spinach in the final minute of cooking. Serve warm, sprinkled with extra parmesan.
Ingredients
Meatballs:
200 g minced beef
200 g minced turkey
30 g chopped parsley
30 g parmesan cheese
40 g breadcrumbs
1 egg
2 garlic cloves (minced)
1 tsp. salt
0.5 tsp. black pepper
1 tsp. oregano
1 tbsp. olive oil (for frying)
Soup Base:
2 l chicken broth
200 g fresh spinach
160 g acini di pepe or orzo pasta
120 g celery stalk (diced)
200 g carrots (diced)
3 garlic cloves (minced)
1 onion (diced)
1 tbsp. olive oil
to taste salt and pepper
Italy
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