This cozy, comforting soup is incredibly flavourful and so simple to make! Adorable little meatballs, mini pasta beads, fresh spinach and a flavourful broth come together to make this hearty soup that's a marriage made in heaven.
To make the meatballs, preheat oven to 400F and place a baking rack on a baking tray.
Mix the meatball ingredients using 2 forks. Roll a small amount of mixture between your hands to form the meatballs. You will want to make them small in size so they are easy to eat in the soup.
Place on baking rack and bake in the oven for 10-15 minutes or until they are cooked. Use a meat thermometer to ensure they are fully cooked. Remove from oven.
For the Soup:
Heat olive oil in a soup pot over medium heat. Add the celery, carrot and onion and saute until softened, approximately 5 minutes.
Add the broth, Italian seasoning, salt and pepper and bring to a boil. Add the acini di pepe and reduce heat to a low boil.
After 10 minutes, add the meatballs and continue to simmer until the pasta is fully cooked.
In the last minute of cooking, add the spinach. Taste and adjust seasoning if needed. Sprinkle with Parmesan cheese before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword fall, meatballs, pasta, spinach, winter
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