Ingredients
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 2 cups chopped spinach
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup small pasta (like acini di pepe)
Instructions
- In a bowl, mix ground beef, pork, breadcrumbs, Parmesan, egg, garlic powder, oregano, salt, and pepper.
- Roll mixture into small meatballs (about 1 inch in diameter).
- In a large pot, bring chicken broth to a boil.
- Add meatballs, carrots, and celery. Simmer for 10 minutes.
- Add spinach and pasta. Cook for another 8-10 minutes until pasta is tender.
- Season with salt and pepper to taste before serving.
Notes
- You can use turkey instead of beef/pork for lighter meatballs.
- Fresh spinach works better than frozen.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg