The best Soup with homemade meatballs

• 1 Tablespoon Olive Oil

• 1 ¼ cups carrots, diced
• 1 ¼ cups yellow onion, diced
• ¾ cup celery, diced
• 1 tabelspoon garlic, minced
• 8 cups Chicken broth,
• 2 teaspoons Italian seasoning
• Salt/Pepper
• ¾ cup dry Acini De Pepe Pasta
• 8 oz. fresh Spinach

MEATBALLS

• ½ lb. ground beef, 80% lean
• ½ lb. ground pork
• 1 egg, beate
• ¼ cup Parmesan Cheese, finely grated into a powder
• 3 cloves garlic, finely diced
• 1/3 cup fresh Parsley, roughly chopped
• Salt & Freshly Ground Pepper

METHOD

• • Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.
  • Roll the meat into 1-inch balls.
  • Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
  • Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
  • Remove the meatballs and set aside.
  • Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
  • Add the garlic and sauté 1 minute.
  • Add the chicken broth, Italian seasoning, and season with salt and pepper if desired.
  • Bring to a boil.
  • Reduce the heat to medium. Add the meatballs and pasta.
  • Simmer for 10 minutes, until the meatballs are cooked through.
  • Stir in the spinach.
  • Garnish with fresh parsley and Parmesan cheese
  • and serve!