Ingredients:
For the Meatballs:
½ lb ground beef
½ lb ground pork
½ cup breadcrumbs Panko preferred
¼ cup grated Parmesan cheese
1 large egg
¼ cup fresh parsley finely chopped
2 cloves garlic minced
Salt and pepper to taste
For the Soup:
2 tablespoons olive oil
1 large onion chopped
2 cloves garlic minced
1 carrot diced
1 celery stalk diced
6 cups chicken or vegetable broth
1 14 oz can crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup small pasta e.g., ditalini
2 cups spinach or kale chopped
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix meatball ingredients in a large bowl until just combined. Form into 1-inch balls and place on the prepared baking sheet. Bake for 20-25 minutes, or until browned and cooked through.
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, cooking until softened.
Add broth, tomatoes, and Italian seasoning to the pot. Season with salt and pepper. Bring to a simmer.
Add meatballs to the soup. Simmer for 30 minutes.
Stir in pasta and cook until tender, about 10 minutes.
Add spinach or kale during the last few minutes of cooking until wilted.
Adjust seasoning and serve hot.