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Ingredients:
For the Meatballs:
1 lb (450g) ground beef
1/4 cup (25g) breadcrumbs
1/4 cup (25g) grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Soup:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, sliced
1 can (14.5 oz or 400g) diced tomatoes
6 cups (1.4L) beef broth
1 cup (150g) small pasta (like ditalini or orzo)
2 cups (60g) fresh spinach or kale, chopped
1 tsp dried basil
1 tsp dried oregano
**Salt and pepper to taste
**Grated Parmesan cheese for serving
Instructions:
Prepare the Meatballs:
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. Set aside.
Cook the Meatballs:
