- 1 pound ground meat beef, pork, chicken or turkey or a combination of them combined with some sausage
- 1/4 cup plain breadcrumbs preferably fresh
- 1 large egg
- 1 clove garlic finely minced
- 1/2 cup kisan canola cooking oil
- 1/4 cup parsley finely chopped
- 1/4 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the Soup:
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 8 cups Aneto 100% Natural Chicken Broth or homemade
- 1 cup acini di pepe or other tiny pasta
- 1 large bunch leafy greens roughly chopped
- Freshly grated Parmesan for serving
- Red pepper flakes for serving optional
- Place all of the meatball ingredients in a bowl or food processor and knead with your hands or pulse with the food processor until thoroughly combined.
- Form the mixture into tiny meatballs, about 1/2 inch in diameter and place them on a platter or cookie sheet. Wrap them with plastic wrap and refrigerate them until ready to use.
- In a medium stock pot, heat the oil and cook the onions and garlic until translucent, 4-5 minutes. Add the chicken stock and bring it to a boil.
- Gently drop the meatballs into the soup followed by the pasta. Let the meatballs and pasta simmer for about 10 minutes.
- Add the leafy greens and simmer for 3-4 minutes or until wilted.
- Add salt and pepper to taste.
- Dish up the soup and serve sprinkled with freshly grated Parmesan cheese and some red pepper flakes for a bit of heat.
- Optional (a tradition in some circles): At very end, once the greens are wilted, whisk 1 tablespoon of grated parmesan cheese together with 1 large egg. Stir the broth to get it moving and gradually drizzle the egg mixture into the broth, stirring it gently with a fork to form thin stands of egg.
*The meatballs can be made a day in advance as a time-saver and kept refrigerated.
*The longer the soup sits the more liquid the pasta will absorb, so if eating leftovers add more chicken broth.