Description
A classic Italian-American comfort soup featuring tiny savory meatballs, acini di pepe pasta, and fresh spinach in a rich chicken broth.
Ingredients
Scale
- 1 lb Italian sausage (mild or sweet)
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 8 cups chicken broth
- 1/2 cup acini di pepe pasta
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium bowl, combine Italian sausage, breadcrumbs, beaten egg, and Parmesan. Mix gently until just combined.
- Roll the mixture into tiny meatballs, roughly the size of a marble.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove them with a slotted spoon and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Pour in the chicken broth and bring to a boil. Lower heat to a simmer and add the browned meatballs back into the pot.
- Stir in the acini di pepe pasta and cook for about 8-10 minutes, or until the pasta is tender.
- Stir in the fresh baby spinach and cook for 1 minute until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American