Ingredients
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3 teaspoons garlic (minced)
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1 medium onion (diced)
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10 ounces spinach (chopped frozen)
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12 cups chicken stock
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1/2 teaspoon oregano
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1/2 teaspoon basil
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2 cups pasta (small pearl like pastini)
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2 lbs extra lean beef (I used ground chicken or turkey at times)
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1/2 cup onion (grated)
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2 eggs
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1 1/2 cups Italian seasoned breadcrumbs
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3/4 cup parmesan cheese (grated)
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1 teaspoon salt
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1 teaspoon pepper (to Taste)
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3/4 cup carrot (diced)
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1 teaspoon italian seasoning mix
Instructions
- Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.
- Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
- Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
- In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
- Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
- Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
- Add meatballs and reserved stock from deglazing the fry pan.
- Cook your pastini to el dente. Add to soup.
- Serve with fresh grated Parmasan Reggiano cheese.