Ingredients
Scale
- 8 oz. ground beef
- 2 slices fresh white bread, crust trimmed, torn into pieces
- 2 cloves garlic, minced
- 1/2 medium white onion, grated or finely chopped
- 1/3 cup fresh parsley, minced
- 1/2 cup Pecorino Romano cheese, freshly grated
- 1/2 tsp. salt
- 1 large egg
- 2 Tbsp. Worcestershire sauce (or sub milk)
- 2 Tbsp. olive oil
- 1/2 medium white onion, chopped
- 3 large carrots, peeled and finely chopped
- 4 stalks celery, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 Tbsp. fresh sage, chopped
- 10–12 cups chicken broth
- 2 cups cooked small pasta
- 8 cups greens (baby spinach, endive, kale, or escarole)
- Parmigiano Reggiano for garnish and good quality olive oil (optional)
Instructions
- In a large mixing bowl, combine torn bread, minced garlic, grated onion, parsley, cheese, salt, egg, and Worcestershire sauce. Mix in ground beef until well incorporated.
- Roll mixture into 3/4-inch meatballs and place on a baking sheet.
- Sauté chopped onions, carrots, and celery in olive oil for 15 minutes. Add garlic and sage; cook for 1 minute.
- Pour in chicken broth and bring to a boil. Add meatballs; cook until they float and reach 145°F internal temperature.
- Stir in greens and serve over cooked pasta with extra cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg