Italian Meatball and Pearl Pasta Soup

 

Ingredients:

For the Meatballs:

• 350 g ground meat (beef, pork, or a mix)

• 30 g breadcrumbs

• 1 egg

• 2 tablespoons grated Parmesan cheese

• 1 clove garlic, minced

• Salt and black pepper to taste

For the Soup:

• 1 tablespoon olive oil

• 1 onion, finely diced

• 2 carrots, diced

• 2 celery stalks, diced (optional)

• 1.5 liters chicken or beef broth

• 150 g small pasta or pearl couscous (such as acini di pepe or pastina)

• 2 large handfuls of greens (fresh spinach or chopped kale)

• Salt and black pepper to taste

• Grated Parmesan cheese for serving

Instructions:

1. Make the Meatballs: In a mixing bowl, combine the ground meat, breadcrumbs, egg, Parmesan, minced garlic, salt, and pepper. Roll the mixture into small, bite-sized meatballs (about 1.5 to 2 cm in diameter). Set aside.

2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften.

3. Add the Broth: Pour the broth into the pot and bring it to a simmer.

4. Cook the Meatballs: Gently drop the meatballs directly into the simmering broth. Let them cook for about 5 to 7 minutes until cooked through.

5. Add Pasta and Greens: Stir in the small pasta (or pearl couscous) and the chopped spinach or kale. Simmer gently according to the package instructions for the pasta (usually 8 to 10 minutes), stirring occasionally so the pasta doesn't stick to the bottom.

6. Season and Serve: Taste and adjust the seasoning with salt and pepper if needed. Serve hot, sprinkled generously with grated Parmesan cheese.