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Ingredients
- 1 small onion grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg - at room temperature
- 1 tsp. minced garlic
- 1 tsp. salt
- 1 slice white bread crusts trimmed, grated or shredded
- 1/2 cup grated Parmesan optional
- 8 oz. lean ground beef
- 8 oz. ground pork
- 12 cups chicken broth
- 1 box frozen or fresh spinach
- approximately 6 - 8 oz. of Acini de Pepe or other tiny pasta
- 2 tbsp. Parmesan
Preparation
Step 1
Meatballs: stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef and pork. Shape the meat mixture into tiny meatballs, and place on a baking sheet or plate until all meatballs are rolled.
Bring the chicken broth up to a boil and add the frozen spinach [if using fresh spinach hold off and add later]. Add the uncooked meatballs and simmer for a few minutes, stirring occasionally to make sure that they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked - approximately 20 minutes. Season with salt and pepper if needed. Sprinkle with Parmesan cheese before serving, if you desire.