Description
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
Scale
For the Meatballs
- 1 lb Ground Beef
- ½ lb Ground Pork
- 1 Egg
- ½ cup Panko Bread Crumbs
- ⅓ cup Parmesan Cheese, grated
- 2 Large Garlic Cloves, minced
- 2 Tbsp Parsley, chopped
- 1 Tbsp Olivelle Herb & Garlic Dipper and Seasoning
- 1 tsp Olivelle Sicilian Seasoning Salt
- 2 tsp Olivelle Roasted Garlic White Barrel Aged Balsamic
- 3 tsp Olivelle PizzaOlio Infused Olive Oil, for cooking
For the Soup
- 1 Yellow Onion, diced
- 3 Large Carrots, diced
- 2 Celery Ribs, diced
- 1 tsp Sicilian Seasoning Salt
- 3 Garlic Cloves, minced
- 3 Tbsp Olivelle Roasted Garlic White Barrel Aged Balsamic
- 6 cups Chicken Stock
- 1 Tbsp Herb & Garlic Dipper and Seasoning
- ¾ cups Dried Short Pasta of Choice
- 4 cups Fresh Spinach
- Freshly Grated Parmesan and Chopped Parsley, to garnish
Instructions
- In a large bowl, combine all meatball ingredients, except for the PizzaOlio Infused Olive Oil. Form the mixture into 1-inch balls.
- Heat the PizzaOlio Infused Olive Oil in a large pot over medium heat. Brown the meatballs in batches for 1-2 minutes per side. Remove and set aside on a plate.
- In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes or until softened, then season with 1 tsp of Sicilian Seasoning Salt.
- Add the minced garlic and cook for 1 minute or until fragrant.
- Stir in 3 Tbsp of Roasted Garlic White Barrel Aged Balsamic. Pour in the chicken stock and add 1 Tbsp of Herb & Garlic Dipper and Seasoning.
- Bring the mixture to a simmer. Add the dried pasta and cook for 5 minutes.
- Return the meatballs to the pot and add the spinach. Cook for an additional 3-4 minutes or until the pasta is tender.
- Serve garnished with freshly grated Parmesan and chopped parsley. Enjoy!
Notes
Recipe courtesy of olivelle.com.