Ingredients:

  • 8 oz (225g) Lean Ground Beef (85/15 recommended)
  • 8 oz (225g) Ground Pork
  • 1 large Egg, lightly beaten
  • ½ cup (50g) Panko Breadcrumbs
  • ½ cup (60g) Finely grated Parmigiano-Reggiano, plus more for garnish
  • 1 Tbsp Fresh flat-leaf parsley, finely chopped
  • 2 cloves Garlic, minced
  • ½ tsp Kosher salt
  • ¼ tsp Freshly ground black pepper
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow onion, diced finely
  • 2 Carrots, peeled and diced finely
  • 2 Celery stalks, diced finely
  • 10 cups (2.4 Litres) High-quality Chicken Stock (low sodium)
  • ½ tsp Dried Italian seasoning blend
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup (180g) Acini di Pepe or Orzo pasta
  • 1 large head Escarole (or 10 oz/280g fresh spinach), washed and coarsely chopped
  • Pinch of Nutmeg (optional)

Instructions:

  1. Combine Ingredients: In a mixing bowl, gently combine the ground beef, ground pork, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Do not overmix.
  2. Roll and Chill: Roll the mixture into tiny balls, roughly ¾ inch (2 cm) in diameter, yielding about 40–50 meatballs. Place them on a baking sheet and refrigerate for at least 15 minutes to help them hold their shape.
  3. Sauté Aromatics (Mirepoix): Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables are softened and the onions are translucent.
  4. Deglaze and Season: Stir in the Italian seasoning. Pour in 1 cup of the chicken stock and scrape up any flavorable bits stuck to the bottom of the pot. Cook for 2 minutes.
  5. Add Stock: Pour in the remaining 9 cups of chicken stock. Bring the mixture to a gentle, steady simmer (do not boil aggressively). Taste and adjust the seasoning if necessary.
  6. Poach Meatballs: Gently drop the chilled meatballs into the simmering broth. Do this in small batches to maintain the stock temperature.
  7. Simmer Meatballs: Reduce the heat slightly and simmer uncovered for 8–10 minutes until the meatballs float and are cooked through (internal temperature 165°F/74°C).
  8. Add Pasta: Stir in the Acini di Pepe or Orzo pasta. Cook according to package directions, typically 6–8 minutes, until al dente.
  9. Add Greens: Stir in the chopped escarole (or spinach) and the pinch of nutmeg. Simmer for 3–4 minutes until the greens are wilted and tender (1 minute if using spinach).
  10. Final Check: Taste the broth one last time. Adjust salt, pepper, or add a dash of fresh lemon juice for brightness, if desired.
  11. Rest and Serve: Remove from the heat and let the soup rest for 5 minutes before serving into bowls. Garnish liberally with freshly grated Parmigiano-Reggiano.