Ingredients
Scale
- 1 cup of ground beef or turkey for meatballs
- 1/2 cup of cooked small pasta (such as acini di pepe or orzo)
- 2 tablespoons of grated Parmesan cheese
- 1 cup chopped fresh spinach or kale
- 4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and freshly ground black pepper to taste
- Olive oil for sautéing
Instructions
- In a mixing bowl, combine ground meat, Parmesan cheese, egg, chopped onion, garlic, salt, and pepper. Form into small meatballs.
- Fry the meatballs in a bit of olive oil until browned and cooked through. Set aside.
- In a large pot, heat olive oil and sauté garlic and onion until fragrant. Add chicken broth and bring to a boil.
- Add cooked meatballs to the broth and simmer gently. Toss in the greens and cook until tender.
- Meanwhile, cook the pasta separately according to package instructions. Drain and add directly into the soup.
Notes
- Use fresh greens for vibrant flavor and nutrition.
- Add a splash of balsamic vinegar or herbs like thyme or oregano for extra flavor.
- Make the soup ahead of time to let flavors meld overnight.
- You can substitute different small pasta shapes, such as small shells or broken spaghetti, for variety.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 250 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg