MEATBALL SOUP

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Ingredients

For the Meatballs:

• 1 lb (450g) ground beef or a mix of beef and pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• 1 tsp Italian seasoning
• Salt and pepper, to taste

For the Soup:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or beef broth
• 1 can (14 oz) diced tomatoes, with juices
• 1/2 cup small pasta (e.g., ditalini or orzo) or rice
• 2 cups fresh spinach or kale
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

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Instructions

1. Make the Meatballs:
   • In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
   • Mix well and form into small meatballs (about 1 inch in diameter). Set aside.
2. Cook the Meatballs:
   • Heat 1 tablespoon of olive oil in a large pot over medium heat.
   • Add the meatballs in batches and cook until browned on all sides. (They don’t need to be fully cooked through.) Remove and set aside.
3. Prepare the Soup Base:
   • In the same pot, heat the remaining olive oil. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
   • Add the garlic and cook for another minute until fragrant.
4. Simmer the Soup:
   • Pour in the broth and diced tomatoes. Stir in thyme or Italian seasoning.
   • Bring to a boil, then reduce the heat to a simmer. Return the meatballs to the pot and cook for 10-15 minutes.
5. Add Pasta and Greens:
   • Stir in the pasta (or rice) and cook until tender, about 8-10 minutes.
   • Add the spinach or kale during the last 2-3 minutes of cooking. Adjust seasoning with salt and pepper.
6. Serve:
   • Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve with crusty bread for dipping.

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Enjoy your comforting Meatball Soup! Let me know if you’d like any tweaks to the recipe. 😊