Ingredients:

  • 1 pound (450g) ground beef (or ground turkey)
  • 1 cup (100g) breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup (150g) green beans, chopped
  • 1 can (14.5 oz / 400g) diced tomatoes
  • 6 cups (1.5 liters) vegetable or chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup (120g) small pasta (like ditalini or elbow)
  • 2 cups (60g) fresh spinach
  • Fresh parsley, chopped (for garnish)
  • Additional grated Parmesan cheese (optional)

Instructions:

  1. In a medium bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until just combined; do not overwork.
  2. Preheat the oven to 400°F (200°C). Shape the mixture into 1-inch meatballs and place on a baking sheet. Bake for 20 minutes or until golden brown.
  3. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened (about 5-7 minutes). Stir in minced garlic and cook until fragrant (1 minute).
  4. Add zucchini, green beans, diced tomatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
  5. Stir in pasta and cook until al dente, about 10 minutes.
  6. Once pasta is cooked, gently add baked meatballs and spinach. Stir and cook for an additional 5 minutes until spinach is wilted and meatballs are heated through.
  7. Taste and adjust seasoning if necessary.
  8. Ladle into bowls, garnish with fresh parsley and Parmesan, if desired.