Ingredients
¼ cup breadcrumbs, store-bought or homemade
½ cup parmesan cheese, grated or powdered
⅛ tsp ground nutmeg
10 oz yellow onion, minced and divided
½ lb ground beef, (or ground chicken)
½ lb ground pork
1 egg
5 tbsp olive oil, divided
3 garlic cloves, minced
1 onion, large, minced
2 tbsp all-purpose flour
⅔ cup white wine
1 lb spinach
½ lb pastina, (or orzo)
½ tsp chili flakes
2 qt beef broth
pinch salt
pinch pepper, freshly ground
parmesan cheese, grated
basil leaves
Preparation
Form the meatballs first. Combine the breadcrumbs, cheese, nutmeg, half of the onions, ground meats, and egg. Mix until well-combined.
Cover, then transfer to a chilled area for at least 15 minutes. Allow the meat to firm up.
Shape the blended mince into roughly 3 oz meatballs using your hands or any tool of your choice.
Heat a skillet with two tablespoons of olive oil.
Next, add meatballs and saute for 8 to 10 minutes until caramelized and fully cooked. Then, drain onto paper towels and set aside.
In a soup pot, heat the remaining oil over medium heat. Saute the remaining half of the onions until translucent, along with the garlic.
Sprinkle the flour over the onion mixture and whisk as you make a roux. Roast until the flour turns light brown, about 5 minutes.
Deglaze with white wine and reduce briefly.
Add the spinach, pasta, chili flakes, and beef broth. Simmer until the pasta is tender and spinach is cooked for roughly 10 to 15 minutes.
Return the meatballs to the soup and heat for another 5 to 8 minutes. Season with salt and pepper, and adjust as desired.
Garnish with grated parmesan cheese and basil leaves.
Serve hot and enjoy!
