1 small onion grated
1/3 cup chopped fresh Italian Parsley
1 large egg
1 teaspoon minced garlic
Sea salt and pepper
1 slice white bread crust, grated
1/2 cup grated parmesan (optional)
8 oz lean ground beef
8 oz ground pork
12 cups chicken broth
3 cups of spinach
1 head escarole
6-8 oz of acini de pepe or other tiny pasta
2 Tablespooons parmesan to top (optional)
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef and pork. Shape the meat mixture into meatballs and place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta, spinach and chopped escarole and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper to taste. Sprinkle with parmesan cheese before serving, if you wish.