Description
Tender pork and beef meatballs nestle in a rich tomato broth scented with oregano, basil, and garlic. Carrots, celery, and wilted spinach add a fresh snap, while a hint of red pepper warms each spoonful.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups tomato sauce
- 4 cups water
- 1 cup carrots sliced
- 1 cup celery sliced
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 2 cups baby spinach
- 1/4 cup fresh parsley chopped
Instructions
- In a large bowl combine ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, oregano, basil, salt, and pepper, then mix until just combined and form into 1-inch meatballs.
- Heat olive oil in a heavy pot over medium heat and brown meatballs on all sides, then remove and set aside.
- Add chopped onion and minced garlic to the same pot and sauté until the onion is translucent.
- Pour in beef broth, water, and tomato sauce, then stir in bay leaves and crushed red pepper flakes and bring to a boil.
- Return the meatballs to the pot, add sliced carrots and celery, reduce heat to low, cover, and simmer for 45 minutes.
- Stir in baby spinach and chopped parsley and cook for an additional 5 minutes until the spinach is wilted.
- Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls and serve hot with crusty bread or grated Parmesan on top.
Notes
- For a lighter version, substitute ground turkey for the beef and pork.
- Slow simmering enhances the depth of flavor, so maintain low heat and avoid rapid boiling.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze individual portions in freezer-safe containers for convenient future meals.