Ingredients
– 1 pound ground meat (beef, pork, or chicken)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 teaspoon minced garlic
– Salt and pepper to taste
– 8 cups chicken broth
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup ditalini pasta (or any small pasta)
– 2 cups fresh spinach or Swiss chard
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Mixing bowl
– Baking sheet
– Knife and cutting board
– Wooden spoon or spatula
Step-by-Step Instructions
To start, I preheat my oven to 400°F (about 200°C) and prepare the meatballs. In a mixing bowl, I combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper, mixing everything together until just combined. Then I roll the mixture into small balls, about an inch in diameter, and place them on a baking sheet. Baking them for about 20 minutes gives them that caramelized flavor I adore in my meatballs. This little step adds depth and helps keep the meatballs from becoming mushy in the soup. (See the next page below to continue steps…)