Ingredients:

  • 8 oz Lean Ground Beef (85/15)
  • 8 oz Ground Pork
  • 1/2 cup Panko or Fine Dry Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese (Parmigiano-Reggiano)
  • 1 Large Egg, lightly beaten
  • 2 tbsp Whole Milk or Cream
  • 2 tbsp Fresh Parsley, minced (for meatballs)
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt (for meatballs)
  • 1/2 tsp Freshly Cracked Black Pepper (for meatballs)
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup Yellow Onion, finely diced
  • 1/2 cup Carrots, finely diced
  • 1/4 cup Celery, finely diced
  • 8 cups Low Sodium Chicken Broth
  • 2 cups Low Sodium Beef Broth
  • 1 large head Escarole or 10 oz Fresh Spinach, trimmed and washed
  • 3/4 cup Small Pasta (Acini di Pepe, Pastina, or Stelline)
  • Salt and Pepper, to taste (for broth)
  • 2 tbsp Fresh Parsley, chopped (for finishing)
  • Extra Parmesan Cheese, for grating

Instructions:

  1. Combine Meatball Ingredients: In a large bowl, gently mix the ground beef, pork, breadcrumbs, grated Parmesan, egg, milk, parsley, garlic powder, salt, and pepper. Mix until just combined; do not overmix.
  2. Form and Chill: Roll the mixture into tiny balls, roughly 1/2 inch (1.25 cm) in diameter. Place them neatly on a parchment-lined baking sheet. Refrigerate the prepared meatballs for at least 30 minutes to help them firm up.
  3. Sauté Aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery (the soffritto). Sauté gently until the vegetables soften and the onion is translucent (about 6-8 minutes).
  4. Build the Broth: Pour in the chicken and beef broths. Bring the liquid to a gentle simmer. Season lightly with salt and pepper.
  5. Cook the Meatballs: Once the broth is simmering gently, carefully drop the chilled meatballs into the liquid. Maintain a gentle simmer (do not violently boil). Simmer for 15 minutes, or until the meatballs are cooked through.
  6. Add Pasta: Increase the heat slightly to maintain a rolling simmer. Add the acini di pepe or other small pasta. Cook according to the package directions, usually 5-7 minutes, until the pasta is al dente.
  7. Stir in Greens: Once the pasta is nearly done, add the washed and chopped escarole or spinach. Gently stir and cook for only 2-3 minutes, just until the greens are wilted but still bright green.
  8. Final Seasoning Check: Taste the broth and adjust the salt and pepper as needed.
  9. Serve: Ladle the soup into bowls. Garnish generously with fresh parsley and extra grated Parmesan cheese.