“Having tried many different versions of this soup - I came up with my own - less fatty and more taste”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 3 teaspoons garlic (minced)
  • 1 medium onion (diced)
  • 34 cup carrot (diced)
  • 10 ounces spinach (chopped frozen)
  • 12 cups chicken stock
  • 12 teaspoon oregano
  • 12 teaspoon basil
  • 1 teaspoon italian seasoning mix
  • 2 cups pasta (small pearl like pastini)
  • 2 lbs extra lean beef (I used ground chicken or turkey at times)
  • 12 cup onion (grated)
  • 2 eggs
  • 1 12 cups Italian seasoned breadcrumbs
  • 34 cup parmesan cheese (grated)
  • 1 teaspoon salt
  • 1 teaspoon pepper (to Taste)

Directions

  1. Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.
  2. Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
  3. Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
  4. In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
  5. Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
  6. Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
  7. Add meatballs and reserved stock from deglazing the fry pan.
  8. Cook your pastini to el dente. Add to soup.
  9. Serve with fresh grated Parmasan Reggiano cheese.

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