Clearly I am in a soup mood. Made this yesterday after inspiration from my parent's neighbor that dropped off some while I was staying there after all the surgeries. I need to learn to make the meatballs smaller but this was a good first try.
Meatballs
1/2 lb ground beef
1/2 lb Italian sausage
1 egg, whisked
Handful of flat leaf parsley, chopped
2 cloves garlic, crushed
1/3 cup parmesan cheese, grated
salt and pepper
Olive Oil
Soup
Olive oil
1/2 small onion, diced
3 carrots, diced
3 stalks celery, diced
3 cloves garlic, diced
10 cups chicken stock
Fresh spinach
1 cup orzo or acini de pepe pasta
Salt and Pepper
1. Add all meatball ingredients, except oil, to a bowl and mix with your hands. Scoop into small balls. Add oil to Dutch oven over medium heat. Sear for roughly 5 minutes rotating every 1-2 minutes. Remove and let drain on a paper towel.
2. Add olive oil into drippings from meatballs. Stir in the diced carrots, onion and celery. Saute for 5-6 minutes and add garlic. Continue cooking for a minute.
3. Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are left on the bottom. Bring broth to a boil. Add pasta, salt and pepper and meatballs. Cover and reduce heat to medium. Simmer for 7-9 minutes or according to pasta instructions.
4. Drop in spinach and allow to wilt.
5. Serve with shaved parmesan.
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