By MaryAnn Dwyer, The Beach House Kitchen 

Ingredients

Meatballs

½ lb ground chuck

¼ c Italian panko breadcrumbs

2 tbsp Parmesan cheese

1 tbsp fresh parsley, chopped

1 clove garlic, minced

2 tbsp milk

1 lg egg, beaten

1 tsp kosher salt

½ tsp ground black pepper

1½ tsp Italian seasoning

 

Soup

2 tbsp olive oil

1 c yellow onion, finely chopped

1 c carrots, finely chopped

1 c celery, finely chopped

3 cloves garlic, minced

7 c chicken stock

¼ c fresh dill chopped

1 tsp oregano

1 tsp kosher salt

½ tsp ground black pepper

½ c acini di pepe

2 c fresh spinach leaves, rinsed, stems removed and julienned

¼ c Parmesan cheese

 

Instructions

1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.

 

Notes

• Serves 6
• Prep time 30 minutes; Cook time 35 minutes; Total time 1 hr. 5 mins. 

 

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