Ingredients
Meatballs
▢1/2 pound lean ground beef
▢1/2 pound ground pork
▢1/2 cup fresh white bread crumbs
▢3/4 teaspoon Italian seasoning
▢1/2 cup shredded parmesan
▢1 egg
▢salt and pepper
▢1 Tbsp olive oil
Soup
▢1 Tbsp olive oil
▢1 cup carrots diced
▢1 cup onion diced
▢1/2 cup celery diced
▢2 teaspoons garlic minced
▢5 (14.5) ounce cans low-sodium chicken broth
▢1 cup acini de pepe or orzo pasta uncooked
▢3 cups baby spinach leaves
▢shredded parmesan for serving.
Instructions
Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until combined. Shape the mixture into 1 inch meatballs.
Heat 1 Tablespoon olive oil in large pot over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low. Add the diced onion, carrots and celery and cook 5 minutes, until softened. Add garlic and cook about 1 minute. Season with salt, pepper.
Add the chicken broth and bring to a boil.
Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and cook until wilted.
Serve hot, topped with shredded Parmesan cheese.
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Nutrition
Serving: 6g | Calories: 274kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 77mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1484IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg.
