Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Mixing bowl
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle
Step-by-Step Instructions
I always start by making the meatball mixture. In my mixing bowl, I combine the ground beef, breadcrumbs, the 1/4 cup of Parmesan, egg, half of the minced garlic, one teaspoon of the Italian seasoning, and half of the salt and pepper. I use my hands to mix it gently but thoroughly—overworking can make the meatballs tough. Then, I shape the mixture into small, tablespoon-sized meatballs. I’ve found this size is perfect for getting a nice sear and cooking through without drying out. Setting them on a plate, I heat the olive oil in my Dutch oven over medium-high heat.
Once the oil is shimmering, I add the meatballs in a single layer, working in batches if needed to avoid crowding. This is crucial! If you crowd the pan, they’ll steam instead of browning. I let them get a beautiful, deep brown crust on one side before carefully turning them—it usually takes about 2-3 minutes per side. They don’t need to be cooked all the way through yet. I remove them to a clean plate, and in that same pot, with all those glorious browned bits, I add the onion, carrots, and celery.
I let the vegetables soften and sweeten for about 5-7 minutes, stirring often and scraping up the bits from the bottom. Then, I add the remaining garlic and let it cook for just 30 seconds until fragrant—you’ll smell it instantly. Next, I pour in the chicken broth and the entire can of crushed tomatoes. I stir in the remaining Italian seasoning, salt, and pepper, and bring the whole pot to a lively simmer. This is where the magic starts, as the flavors begin to marry.
Once simmering, I gently return the meatballs and any juices back to the pot. I let it cook for 10 minutes to finish cooking the meatballs and deepen the flavor. Then, I stir in the dry pasta and cook according to the package directions, usually about 8-10 more minutes. Just before the pasta is al dente, I reduce the heat to low and stir in the heavy cream and fresh spinach. The spinach wilts in seconds, and the cream transforms the broth into something silky and dreamy. I taste it always—this is when I might add another pinch of salt or a crack of pepper.(See the next page below to continue…)