I just love making this soup, especially the little meatballs! This for me is a complete meal in itself. You have protein from the meat and eggs, carbohydrates from the pasta and of course, your veggies. This soup will fill you up fast!
Ingredients:
For the meatballs:
- 1 lb ground beef (70/30)
- 1/2 lb ground pork
- 1/4 cup grated onion
- 2 cloves garlic, grated
- 1/3 cup parmesan cheese
- 1/3 cup seasoned breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tbsp finely chopped carrot
- 2 tbsp finely chopped celery
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 egg
For the soup:
- 3 tbsp olive oil
- 1 medium-sized onion, chopped
- 3 stalks celery, chopped
- 1 carrot, chopped
- 10 cups chicken stock (homemade is the best!)
- 1 cup uncooked spaghetti, cut into an inch long
- 2 eggs
- 1/2 cup parmesan cheese
- Salt and pepper
- 1 bunch of escarole or spinach
- Shaved parmesan, for garnish
- Extra virgin olive oil
Directions:
- In a bowl, add the beef and pork. Mix to combine.
- Add the rest of the meatball ingredients. Mix together until well combined.
- Place this in the fridge for 30 minutes or overnight to develop the flavor.
- Scoop about a teaspoon of meat mixture and make small balls until you finish the meat mixture.
- In a heated pot, add the olive oil and onions. Saute until the onions are soft.
- Add the carrots and celery. Saute until soft.
- Add the chicken stock and bring to a boil.
- Add the meatballs. Simmer for 20 minutes.
- Add the spaghetti and stir. Simmer for another 10 minutes.
- Beat the eggs along with the parmesan cheese.
- Bring the soup to a soft boil and steadily add the eggs. Stir.
- Season with salt and pepper.
- Add the escarole or spinach. Simmer for 5 minutes.
- To serve, add shaved parmesan and extra virgin olive oil on top.
- Serve while warm. Enjoy!
