Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 0.5 cup acini di pepe pasta
  • 2 cups fresh baby spinach or chopped kale
  • 1 tsp balsamic vinegar
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp shaved Parmesan cheese

Instructions:

  1. In a large mixing bowl, combine ground beef, Panko, egg, grated Parmesan, and garlic powder. Mix by hand until just combined. Roll into 1-inch spheres (approximately 20-24 meatballs).
  2. Heat olive oil in a large Dutch oven over medium heat and add the meatballs. Cook for 5 minutes until browned on all sides and sizzle sounds subside. Remove meatballs to a plate.
  3. Remove the meatballs to a plate, then toss the diced onion and sliced carrots into the same pot. Cook for 4 minutes until the onions are translucent and fragrant.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a dark brick red color.
  5. Pour in the beef broth and dried oregano, using your spoon to scrape up all those delicious browned bits from the bottom. Bring the liquid to a rolling boil.
  6. Return the meatballs to the pot and stir in the acini di pepe pasta. Reduce the heat to medium low.
  7. Simmer for about 10 minutes until the pasta is tender and the meatballs are cooked through.
  8. Stir in the baby spinach and balsamic vinegar. Cook for 1 minute until the leaves are bright green and wilted.
  9. Ladle the soup into bowls and garnish with fresh parsley and shaved Parmesan.