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Ingredients
Scale
- 8 ounces ground sausage, casings removed
- 8 ounces ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 3 tablespoons lukewarm water
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 large carrots, peeled and chopped
- 2 stalks celery, finely chopped
- 8 cloves garlic, minced
- 8 cups chicken broth
- 4 cups beef broth
- 2/3 cup acini di pepe pasta
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 2/3 cup Parmesan cheese
- 3 tablespoons freshly-squeezed lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet with parchment.
- Combine sausage, beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, pepper, and Parmesan in a bowl.
- Add lukewarm water, mix gently, and form 40 mini meatballs.
- Bake meatballs for 10 minutes.
- Sauté olive oil, red pepper flakes, onion, carrots, and celery for 5-6 minutes.
- Add garlic and sauté for 1 minute.
- Pour in chicken and beef broths, bring to boil and simmer for 30 minutes.
- Stir in acini di pepe pasta, cook for 6 minutes.
- Add meatballs and spinach, cook until spinach is wilted.
- Season with salt, pepper, lemon juice, and extra Parmesan before serving.
Notes
Do not overmix the meatballs to keep them tender.
Use high-quality broth for the richest flavor.
Adjust lemon juice to taste for added zest.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 850
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 20
- Cholesterol: 75