1-Step 1: Prepare the Meatballs Start by combining the ground beef, ground pork, beaten egg, breadcrumbs, ¼ cup grated Parmesan cheese, 3 minced garlic cloves, parsley, ¾ teaspoon salt, and ¼ pepper in a large bowl. Mix gently but thoroughly, being careful not to overwork the mixture, which can lead to tough meatballs.

For extra flavor boosters, consider adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder to the meatball mixture. These additions create a deeper, more complex flavor profile that your guests will love.

Once mixed, form the mixture into ¾-inch meatballs. This size is perfect for spooning up with the broth and vegetables. If you prefer smaller or larger meatballs, adjust accordingly, but remember that the cooking time may vary with size changes.

2-Step 2: Brown the Meatballs Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, being careful not to overcrowd the pan. This step is crucial as browning the meatballs first enhances the depth of flavor in the broth. Cook each batch for about 5-7 minutes until golden on all sides, then transfer to a plate lined with paper towels.

If you’re short on time, you can use frozen mini meatballs instead of making them from scratch. This shortcut will significantly reduce your preparation time while still resulting in a delicious soup.

3-Step 3: Prepare the Soup Base In the same pot used for browning the meatballs, add the diced onion, carrots, celery, and 3 minced garlic cloves. Sauté for 5-7 minutes, or until the vegetables begin to soften. The residual oil and browned bits from the meatballs will add tremendous flavor to your soup base.

Once the vegetables are softened, add the Italian seasoning and chicken broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

4-Step 4: Combine and simmer Return the browned meatballs to the pot with the simmering broth and vegetables. Let everything simmer together for about 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.

Meanwhile, in a separate pot, cook the acini de pepe pasta according to package directions until al dente. Cooking the pasta separately is important as it prevents the pasta from absorbing too much broth and becoming mushy.

5-Step 5: Add the Greens and Finish Add the fresh spinach to the soup and cook just until wilted, which should only take a couple of minutes. The spinach will dramatically reduce in volume, so don’t be alarmed by how much you’re adding initially.

To serve, place a portion of the cooked pasta in each bowl, then ladle the soup and meatballs over the top. Garnish with freshly grated Parmesan cheese and season with additional salt and pepper to taste.