Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground beef
  • 2 pounds ground pork
  • 1 peeled small diced yellow onion
  • 4 finely minced cloves of garlic
  • ¼ cup finely minced parsley
  • 1 cup grated parmesan cheese
  • 1 loaf Italian bread soaked in water and squeezed
  • 5 eggs
  • Sea salt and pepper to taste
  • 1 tablespoons olive oil
  • 1 peeled medium diced yellow onion
  • 3 finely minced cloves of garlic
  • 4 stalks medium diced celery
  • 4 peeled medium diced carrots
  • 128 ounces chicken stock
  • 2 heads escarole or 8 cups packed baby spinach
  • 1 pound cooked and cooled acini di pepe
  • Sea salt and pepper to taste

Instruction

  • Preheat the oven to 400°.
  • Meatballs: Combine all of the ingredients together in a large bowl until thoroughly mixed in and form small ping pong sized meatballs and set them on sheet trays lined with parchment paper.
  • Bake in the oven at 400° for 22-25 minutes or until lightly browned and cooked through.
  • Freeze ½ of the meatballs and set the other ½ aside.
  • Soup: Add the olive oil to a large soup pot along with the onions, garlic, celery and carrots and sweat over low heat for 15 minutes. Do not brown them.
  • Add in the broth and simmer over low to medium heat for 15 more minutes or until the vegetables are tender. Season with salt and pepper.
  • To Plate: Place some of the broth and vegetables into a bowl. Add in some of the cooked and cooled acini di pepe along with a small handful of escarole, and 5-6 meatballs.
  • Grate on optional parmesan cheese.