Ingredients
Scale
- 8 ounces ground sausage, casings removed
- 8 ounces ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons lukewarm water
- 1/4 teaspoon crushed red pepper flakes
- 2 and 1/2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 large carrots, peeled and chopped
- 2 stalks celery, finely chopped
- 8 cloves garlic, minced
- 8 cups chicken broth
- 4 cups beef broth
- 2/3 cup acini di pepe pasta
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 2/3 cup parmesan cheese
- 3 tablespoons freshly-squeezed lemon juice
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the ground sausage, ground beef, breadcrumbs, egg, Italian seasoning, garlic powder, salt, black pepper, and Parmesan cheese. Gradually add water, mixing with your hands until just combined. The mixture should be moist yet hold its shape.
- Scoop about two teaspoons of the meat mixture and roll it into a ball. Place each meatball on the prepared baking sheet. Repeat until all mixture is used, yielding about 40 mini meatballs.
- Bake the meatballs for 10 minutes, then remove from the oven and set aside.
Notes
For added flavor, you can substitute ground turkey for the beef or sausage.
Feel free to use homemade chicken and beef broth for a richer taste.
This soup can be made ahead of time and stored in the fridge, making it a great meal prep option.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.