1-First, mix the meatball ingredients in a bowl: combine ½ lb ground beef, ½ lb ground pork, 1 beaten egg, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 3 minced garlic cloves, ⅓ cup finely chopped fresh parsley, ¾ teaspoon salt, and ¼ teaspoon black pepper. Roll them into ¾-inch balls and brown them in 1 tablespoon olive oil for added texture and color.

2-Next, sauté 1 diced yellow onion, 1¼ cups diced carrots, 2 diced celery ribs, and 3 minced garlic cloves in a pot until soft. Add 8 cups chicken broth and 2 teaspoons Italian seasoning, then bring to a simmer. Carefully add the browned meatballs and let them cook for about 10 minutes.

3-Meanwhile, boil ¾ cup uncooked acini di pepe pasta separately until al dente, then drain it. This step helps keep the pasta from soaking up too much broth if you’re storing leftovers. Stir in 4-5 cups fresh spinach and cook for about 2 minutes until wilted.

4-Finally, serve the soup hot, garnished with freshly grated Parmesan cheese. For busy parents, this method keeps things efficient, and you can always add tips like using small pasta shapes for variety options like ditalini or orzo work great. If you’re looking for more dessert ideas to pair with your meal, check out our recipe for salted carmelitas for a sweet finish.