Ingredients
Scale
- 16 oz ground beef
- 2 slices fresh white bread
- 4 cloves garlic, minced
- 1 medium white onion, grated or finely chopped
- 1/3 cup fresh parsley, minced
- 1/2 cup grated Pecorino Romano cheese
- 10–12 cups chicken broth
- 8 cups greens (spinach, kale, or escarole)
- 2 cups cooked small pasta
Instructions
- In a large bowl, combine torn bread, minced garlic, grated onion, parsley, cheese, salt, and egg. Mix well.
- Gently fold in the ground beef until fully incorporated. Roll into small meatballs (about 3/4-inch) and place on a baking sheet.
- In a large soup pot, heat olive oil over low heat and sauté chopped onions, celery, carrots with salt and pepper for about 15 minutes. Add minced garlic and sage.
- Pour in the chicken broth and bring to a boil.
- Add meatballs to the boiling broth and cook until they float to the top (internal temperature should reach 145°F). If using uncooked pasta, add it at this stage.
- Stir in greens until wilted. Serve hot with freshly grated cheese on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg