Ingredients
Scale
- 16 oz. ground beef
- 2 slices fresh white bread
- 1/3 cup fresh parsley
- 10-12 cups chicken broth
- 8 cups greens (spinach, kale, etc.)
- 2 cups small pasta (like acini di pepe)
- 2 cloves garlic, minced
- 1/2 medium white onion, grated or finely chopped
- 1/2 tsp. salt
- 1 large egg
- 2 Tbsp. olive oil
- 3 large carrots, peeled and finely chopped
- 4 stalks celery, diced
- Salt and pepper to taste
- 2 Tbsp. sage, fresh, chopped
- Parmigiano Reggiano or Pecorino Romano cheese for garnish (optional)
Instructions
- In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, cheese, salt, egg, and Worcestershire sauce. Mix well.
- Add ground beef and gently blend until fully combined. Form into small meatballs.
- Sauté chopped onions, celery, carrots in olive oil until softened. Add garlic and sage; cook until fragrant.
- Pour in chicken broth; bring to a boil. Add meatballs and uncooked pasta if using.
- Cook until meatballs float to the top and reach an internal temperature of 145°F.
- Stir in greens just before serving; adjust seasonings if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg