Mini-Meatball Soup with Noodles

Mini-Meatball Soup with Noodles
  • 4Servings


  • 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.