for the meatballs 1.5lb ground turkey (or whatever meat you want to use) 1/2 cup parsley, chopped 7 garlic cloves, minced 1/2 cup Italian style breadcrumbs 1.5 cup parmesan cheese, freshly grated 1.5tsp beef bouillon 2 eggs 1tsp salt and pepper 2tbsp olive oil – for frying for the soup 2tbsp olive oil 2 carrots, diced 3 celery ribs, diced 1/2 yellow onion, diced 4 garlic cloves, minced 3oz tomato paste 10 cups chicken or vegetable broth of your choice Rind of parmesan cheese 1tbsp chicken bouillon 1.5 cups acini de pepe pasta 2 bunches of spinach, chopped Salt and pepper to taste
1. Combine all ingredients under “-for meatballs-“ and roll into small balls. 2. In a frying pan, heat 2tbsp oil on medium heat and fry meatballs until golden on all sides (about 1-2 minutes). They do not need to be cooked through as they will finish cooking in the soup. Set aside. 3. In a dutch oven/stock pot on medium heat, heat olive oil and sauté carrots, celery and onion until tender (~5 minutes). Add garlic and cook another minute. Add tomato paste and cook until combined into veggies (about 1-2 minutes) and it warms up. 4. Add chicken broth, parmesan cheese rind, chicken bouillon, salt, and pepper. Bring to a boil. Once boiling, add meatballs and pasta, cover and put on low for about 10 minutes or until pasta is tender and meatballs are cooked through. 5. At the last minute, add spinach and cook for 1 minute. Top with parmesan cheese. Enjoy!
4 Comments
for the meatballs1.5lb ground turkey (or whatever meat you want to use)
1/2 cup parsley, chopped
7 garlic cloves, minced
1/2 cup Italian style breadcrumbs
1.5 cup parmesan cheese, freshly grated
1.5tsp beef bouillon
2 eggs
1tsp salt and pepper
2tbsp olive oil – for frying
for the soup2tbsp olive oil
2 carrots, diced
3 celery ribs, diced
1/2 yellow onion, diced
4 garlic cloves, minced
3oz tomato paste
10 cups chicken or vegetable broth of your choice
Rind of parmesan cheese
1tbsp chicken bouillon
1.5 cups acini de pepe pasta
2 bunches of spinach, chopped
Salt and pepper to taste
1. Combine all ingredients under “-for meatballs-“ and roll into small balls.
2. In a frying pan, heat 2tbsp oil on medium heat and fry meatballs until golden on all sides (about 1-2 minutes). They do not need to be cooked through as they will finish cooking in the soup. Set aside.
3. In a dutch oven/stock pot on medium heat, heat olive oil and sauté carrots, celery and onion until tender (~5 minutes). Add garlic and cook another minute. Add tomato paste and cook until combined into veggies (about 1-2 minutes) and it warms up.
4. Add chicken broth, parmesan cheese rind, chicken bouillon, salt, and pepper. Bring to a boil. Once boiling, add meatballs and pasta, cover and put on low for about 10 minutes or until pasta is tender and meatballs are cooked through.
5. At the last minute, add spinach and cook for 1 minute. Top with parmesan cheese. Enjoy!
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Looks amazing.
😊😊😊❤