- 1/4 pound ground beef
- 1/4 pound ground veal
- 1 cup (1 1/2oz) breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon finely chopped flat-leaf parsley
- 1 cup grated parmesan
- salt and pepper
- 1/3 cup vegetable oil
- 6 cups chicken broth
- 2 carrots, thinly sliced
- 8 ounces dried spaghetti, broken into 1-inch pieces
- 5 ounces baby spinach leaves
In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.