Ingredients

  • 1/2 lb ground chuck
  • 1/4 C Italian bread crumbs
  • 2 tbsp parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 2 tbsp milk
  • 1 egg, beaten
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 C yellow onion, finely chopped
  • 1 C carrots, finely chopped
  • 1 C celery, finely chopped
  • 3 cloves garlic, minced
  • 7 C chicken stock
  • 1/4 C fresh dill, chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 C acini de pepe
  • 2 C fresh spinach leaves, rinsed, stems removed and julienned
  • 1/4 C parmesan cheese

Instructions

  1. In a medium bowl, combine all meatball ingredients and mix thoroughly. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
  2. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
  3. Add acini di pepe and continue to cook for 6 minutes until pasta is tender. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float. Add spinach and parmesan and cook for an additional 2 minutes. Serve immediately.