Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups beef broth
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 cup ditalini pasta
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried basil

Instructions:

  1. In a medium bowl, gently mix the ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Avoid overmixing.
  2. Shape the mixture into mini meatballs, roughly 3/4 inch (2cm) in diameter.
  3. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Brown the meatballs in batches until a mahogany crust forms, then remove and set aside.
  4. In the same pot, add the remaining olive oil and sauté diced onion, carrots, and celery until softened.
  5. Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
  6. Add fire-roasted tomatoes, beef broth, and dried basil. Bring to a simmer.
  7. Stir in the browned meatballs, kidney beans, and pasta. Simmer until the pasta is al dente.
  8. Fold in chopped baby spinach and fresh parsley just before serving until the greens wilt.