Ingredients
Method
Step 1: Mix the Meatballs
Grab a large bowl and add the ground beef, pork, breadcrumbs, parsley, oregano, Parmesan, egg, salt, and pepper. Use your hands to gently combine everything until evenly mixed. Don’t overwork the mixture—that’s the secret to tender meatballs. Roll the mixture into very small balls, roughly ¾ to 1 inch wide. Place them on a plate or tray while you prepare the next step.
Step 2: Lightly Brown the Meatballs
Warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add half the meatballs and cook them for about 4 minutes, turning occasionally so they brown on a few sides. They don’t need to cook all the way through yet. Transfer the browned meatballs to a plate lined with paper towels. Repeat with the remaining batch. These will finish cooking later directly in the soup.
Step 3: Cook the Aromatic Vegetables
Heat the remaining 1 tablespoon olive oil in a large soup pot. Add the carrots, onion, and celery. Cook while stirring occasionally for 6–8 minutes, until the vegetables soften and release their flavor. Next, stir in the minced garlic and cook for about one minute until fragrant. This quick step builds the flavorful base of the soup.
Step 4: Simmer the Soup
Pour the chicken broth into the pot with the vegetables and bring everything to a boil. Add the uncooked pasta along with the browned meatballs. Reduce the heat to medium-low, cover, and allow the soup to simmer for about 10 minutes, stirring occasionally. The pasta should become tender and the meatballs fully cooked. During the final minute of cooking, stir in the spinach and let it wilt gently into the broth.
Step 5: Serve and Finish
Ladle the hot soup into bowls. Top each serving with a generous sprinkle of freshly grated Parmesan cheese. For a bright finishing touch, a quick squeeze of lemon juice works beautifully. Serve immediately and enjoy!
Notes
Ingredient Substitution Ideas
This soup adapts easily if you need to swap ingredients. Ground meat: Use only beef or only pork if needed. Ground chicken or turkey also works, though the flavor will be lighter. Breadcrumbs: Panko can replace fresh crumbs—use about ⅓ cup since it’s lighter. Finely ground oats can also work in a pinch. Pasta: Acini di pepe is traditional, but orzo, ditalini, or small shells work just as well. Herbs: If fresh herbs aren’t available, use dried herbs at half the amount. Greens: Kale, escarole, or chopped spinach are great alternatives. Tough greens like kale may need an extra minute to soften. Broth: Vegetable broth creates a lighter flavor, while beef broth makes the soup richer and heartier.Common Cooking Mistakes to Avoid
Overcooking the meatballsCooking them too long makes them firm and rubbery. Lightly brown them first, then finish cooking in the broth. Adding pasta too early
Pasta continues absorbing liquid as it cooks. Add it only during the final 8–10 minutes of simmering. Dumping spinach in all at once
Add the greens near the end and allow them to wilt gradually so they stay vibrant and tender. Over-seasoning early
Both broth and Parmesan contain salt. Taste the soup at the end before adding extra seasoning.