Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Pork
  • 1/2 cup Fresh Breadcrumbs (soaked & squeezed)
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced
  • 1 Large Egg, lightly beaten
  • Salt & Black Pepper, to taste
  • 2 Tbsp Olive Oil
  • 8 cups Chicken Broth (Low Sodium)
  • 2 cups Water
  • 1 small Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 1/2 cup Small Pasta (Acini de Pepe or Stelline)
  • 6 cups packed Escarole or Spinach, chopped

Instructions:

  1. Prepare the Meatballs: In a large bowl, gently combine ground meats, soaked breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Do not overmix.
  2. Shape & Sear: Roll mixture into very small balls (about 1/2 inch diameter). Heat olive oil in a skillet. Sear meatballs in batches until lightly browned on all sides. Set aside.
  3. Build the Broth Base: In the stockpot, combine chicken broth and water. Bring to a gentle simmer. Add the diced onion, carrots, and celery (the soffritto). Simmer gently for 20 minutes to build flavour.
  4. Cook the Meatballs: Carefully drop the seared meatballs into the simmering broth. Cook gently for 15 minutes.
  5. Cook the Pasta: Increase heat slightly and add the small pasta to the pot. Cook according to package directions, ensuring it doesn't stick.
  6. Introduce the Greens: Stir in the chopped escarole/spinach. Cook just until wilted and tender-crisp (about 3-5 minutes).
  7. Final Seasoning: Taste the broth. Adjust salt and pepper as needed. The flavour should be bright and savoury.
  8. Serve: Ladle deeply into bowls, ensuring each serving gets a good mix of broth, meatballs, and greens. Top generously with fresh Parmesan.