Ingredients
Scale
- 1 pound ground beef or chicken, for meatballs
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup small pasta (orzo, acini di pepe, or small shells)
- 8 cups chicken broth
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Extra fresh parsley for garnish
Instructions
- In a mixing bowl, combine the ground beef or chicken with half of the grated Parmesan, a pinch of salt and pepper, and the beaten egg. Form into small meatballs and set aside.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the meatballs and cook until browned and cooked through. Remove and set aside.
- Sauté the chopped onion and minced garlic in the same pot until fragrant and translucent.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer.
- Add the uncooked pasta to the broth. After about 5 minutes, return the cooked meatballs to the pot and stir in the chopped spinach.
- Simmer until the pasta is al dente and spinach is wilted.
- Whisk the large egg in a small bowl. Slowly add hot broth to temper the egg, then pour back into the soup, stirring constantly.
- Stir in remaining Parmesan cheese for added flavor and creaminess.
Notes
- Use fresh spinach for the best flavor and vibrant color.
- Adjust seasoning with additional salt, pepper, or herbs like oregano or thyme.
- For a vegetarian version, substitute vegetable broth and add beans or tofu for protein.
- Cook pasta separately if preparing in advance to prevent sogginess during reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 330 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg