Ingredients
Scale
- 8 oz ground beef
- 2 slices fresh white bread
- 2 cloves garlic
- 1/2 medium white onion
- 1/3 cup fresh parsley
- 1/2 cup grated Pecorino Romano cheese
- 10–12 cups chicken broth
- 8 cups greens (baby spinach, kale, etc.)
- 2 cups small cooked pasta
Instructions
- In a large mixing bowl, combine bread, garlic, onion, parsley, cheese, salt, egg, and Worcestershire sauce. Mix well before adding ground beef.
- Roll the mixture into meatballs (about 3/4-inch) and place on a baking sheet.
- Sauté onions, celery, carrots in olive oil until softened; add garlic and sage.
- Pour in chicken broth and bring to a boil.
- Add meatballs to the pot; ensure they reach an internal temperature of 145°F.
- Stir in greens before serving over cooked pasta with optional cheese garnish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Substitute greens based on availability or preference. For gluten-free options, use gluten-free pasta and bread. Enhance flavor by using homemade broth if possible.