Ingredients
- Meatballs:
- 1/3 cup parsley
- 1 pound beef or beef/pork/veal
- 1/4-1/2 cup seasoned bread crumbs
- 1 egg beaten
- 1 garlic clove, minced -or- 1/4-1/2 tsp garlic powder
- Salt and pepper
- 1/2 cup grated Parmesan cheese
- Broth:
- 8 cups chicken broth
- 1 lb. Acini Di Pepe or orzo, cooked
- 1 lb. spinach or escarole, chopped
- 3 tbs. olive oil
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 1 onion diced
- 1 cup diced cooked chicken breast (optional)*
- 3 tbs. Pecorino Romano
- 2 eggs
Preparation
Step 1
Meatballs
Preheat oven to 350.
In a large bowl, combine all ingredients thoroughly. Roll mixture into small meatballs, using about 1 tsp. of meat for each. Arrange on a baking sheet and bake until cooked through, about 15 minutes.
Soup
In a large pot, heat olive oil on medium high setting. Add the celery, carrot and onion. Sauté until onions are tender and translucent, about 8 minutes. Add the stock and bring to a boil. Stir in greens and reduce heat to low. Cover and simmer for 20 minutes.
Add meatballs and chicken*. Simmer for another 5 minutes.
In a small mixing bowl, beat eggs and Pecorino Romano with a fork. Slowly add the egg mixture to the hot soup, stirring continuously. Simmer for another minute. Add salt and pepper to taste.
To serve, ladle over cooked pasta in each bowl and garnish with grated Romano.