Print
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 and 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 the oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, combine ground sausage, ground beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, pepper, and Parmesan cheese. Gradually mix in the lukewarm water until the mixture is moist but can hold its shape when rolled into meatballs.
- Scoop about two teaspoons of the meat mixture into your hands and roll them into balls. Place the meatballs on the prepared baking sheet. You should create approximately 40 mini meatballs.
- Bake the meatballs in the oven for 10 minutes. Remove and set aside when done.
- Meanwhile, prepare the soup.
Notes
For a more intense flavor, let the meatballs chill for 30 minutes before baking.
Feel free to add any other vegetables you enjoy in your soup, such as zucchini or kale.
This soup can be made ahead and stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Soups
- Method: Baking and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg