Ingredients
Scale
- 8 oz. ground beef
- 2 slices fresh white bread, crust trimmed, torn into pieces
- 2 cloves garlic, minced
- 1/2 medium white onion, grated or finely chopped
- 1/3 cup fresh parsley, minced
- 1/2 cup grated cheese (Pecorino Romano or Parmigiano Reggiano)
- 1/2 tsp. salt
- 1 large egg
- 2 Tbsp. olive oil
- 1/2 medium white onion, chopped
- 3 large carrots, peeled and finely chopped
- 4 stalks celery, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 2 Tbsp. sage, fresh, chopped
- 10-12 cups chicken broth
- 2 cups cooked small pasta (like acini di pepe or ditalini)
- 8 cups greens (such as baby spinach, endive, kale, or escarole)
Instructions
- In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, cheese, salt, egg, and Worcestershire sauce. Mix well before gently incorporating ground beef.
- Roll the mixture into 3/4-inch meatballs and place on a parchment-lined baking sheet.
- In a large soup pot, heat olive oil over low heat; sauté onions, carrots, celery, salt & pepper for about 15 minutes. Add garlic and sage; cook for an additional minute.
- Pour in chicken broth and bring to a boil. Optionally add Parmigiano Reggiano rind for flavor.
- Gently add meatballs to the broth; they are done when they float to the top and reach an internal temperature of 145°F.
- Stir in greens until wilted; serve over cooked small pasta with optional cheese garnish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg