This is an easy soup to make and there’s nothing wrong with that. Making the meatballs will take up the most time. The flavors in the soup are what matters. I prefer using ground chicken over beef but either will work in this soup. There is something about the combination of the herb chicken meatballs, broth and spinach that is so comforting and delicious. I like serving this soup with good bread and a simple green salad.
1 ¼ cup Pasta, such as Orzo, Stars, Tabetini or other small pasta
Salt and Pepper to taste
Parmesan cheese, grated
Preheat oven to 375 degrees
In a bowl, add the ground chicken and pork, salt and pepper, parsley, thyme, garlic and mix together. Then add in the breadcrumbs, Parmesan cheese, egg and milk and mix together till combined.
Using a teaspoon or small scooper, form the meatballs. You may have about 35 – 40 meatballs. Don’t form them too compact or the meatballs will have a tendency to be a little tough. Place the meatballs on a baking rack and parchment lined baking sheet. Bake for about 25 minutes till golden brown.
In the meantime, chop up the carrots, celery and onion. In a large soup pot add the olive oil and the vegetables, a little salt and pepper. Saute until the vegetables are just tender. Add in the garlic and cook for another couple of minutes til the garlic is soft.
Add in the broth and wine to the vegetables. Cook for about 5 minutes. Add in the pasta and cook till done. Add in the meatballs and cook for about 5 minutes until heated through. Before serving add in the spinach and stir or cook til just wilted.
Serve the soup in bowls and garnish with a sprinkle of parsley and Parmesan cheese. A hearty slice of good bread on the side will compliment the soup. If desired add a small green salad.
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