Ingredients

For the Meatballs:

• 8 oz lean ground beef
• 8 oz ground turkey
• ½ cup fresh white bread crumbs (from fresh bread, not dried)
• ¼ cup chopped fresh parsley
• 1½ tsp minced fresh oregano (or ¾ tsp dried)
• ½ cup finely shredded Parmesan cheese
• 1 large egg
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil

For the Soup:

• 1 Tbsp olive oil
• 1¼ cups chopped carrots
• 1¼ cups chopped yellow onion
• ¾ cup chopped celery
• 4 cloves garlic, minced (about 1½ Tbsp)
• 5 cans (14.5 oz each) low-sodium chicken broth
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded Parmesan cheese, for serving

Instructions

Making the Meatballs:

1. In a large mixing bowl, combine the ground beef and ground turkey.
2. Add the bread crumbs, parsley, oregano, Parmesan, egg, 1 tsp salt, and ¼ tsp black pepper.
3. Gently mix with your hands until well combined. Shape into small meatballs (about ¾-inch to 1-inch in size).
4. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat.
5. Cook half of the meatballs, turning occasionally, until browned on 2 to 3 sides (about 4 minutes). Transfer to a plate lined with paper towels.
6. Repeat the process with the remaining meatballs. (They will finish cooking in the soup.)

Making the Soup:

1. While the meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Add carrots, onion, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for another minute.
3. Pour in the chicken broth, season with salt and pepper, and bring to a boil.
4. Add the pasta and meatballs to the pot. Reduce heat to medium-low, cover, and simmer for about 10 minutes until the pasta is tender and the meatballs are fully cooked.
5. Stir in the chopped spinach during the last minute of cooking.
6. Serve warm, garnished with shredded Parmesan cheese.

• Use rustic bread to make fresh breadcrumbs by pulsing a slice in a food processor.
• For a more brothy soup, reduce pasta to ¾ cup.
• If the soup sits for a while, the pasta may absorb more broth—simply add more broth to adjust consistency.
• If available, adding a Parmesan rind while simmering enhances the flavor.