Ingredients
For the meatballs:
- ▢8 ounces lean ground beef
- ▢8 ounces ground pork
- ▢1/2 cup bread crumbs
- ▢1/4 cup chopped fresh parsley
- ▢1/4 cup finely shredded Parmesan
- ▢1 large egg
- ▢Kosher salt and ground black pepper
- ▢1 tablespoon extra virgin olive oil
For the soup:
- ▢1 tablespoon extra virgin olive oil
- ▢1/4 cup diced carrots
- ▢1/4 cup diced yellow onion
- ▢1/4 cup diced celery
- ▢1 teaspoon Italian seasoning
- ▢Kosher salt, to taste
- ▢Ground black pepper, to taste
- ▢4 cloves garlic
- ▢5 cups low sodium chicken broth
- ▢1 cup orzo pasta
- ▢5 ounces baby spinach
- ▢Finely shredded Parmesan cheese, for serving
Instructions
To make the meatballs:
- Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gently toss and break up the mixture with hands to coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5 or 6 minutes total. Transfer the meatballs to a plate lined with paper towels.
To make the soup:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add garlic and sauté 1 minute longer.
- Stir in orzo, then add chicken broth; season with salt and pepper to taste and bring to a boil. Add meatballs, reduce heat to a light boil (about medium or medium-low heat.) Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last minute of cooking.
- Serve warm and sprinkle with Parmesan cheese.