Ingredients:

  • 250g ground beef (80/20)
  • 250g ground pork
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1 large egg, beaten
  • 40g Pecorino Romano cheese, freshly grated
  • 2 tbsp fresh parsley, finely minced
  • 5 cloves garlic (2 made into paste, 3 sliced thin)
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely diced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 1.5 liters chicken bone broth
  • 1 piece Parmesan cheese rind (approx. 2 inches)
  • 150g baby spinach, roughly chopped
  • 100g acini di pepe or orzo pasta
  • 1 tsp lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. In a large mixing bowl, combine the breadcrumbs and milk; allow to soak for 5 minutes to form a panade. Add the ground beef, ground pork, beaten egg, Pecorino Romano, minced parsley, and 2 cloves of garlic paste. Gently mix with your fingers until just combined, avoiding overworking the meat.
  2. Shape the mixture into 1-inch meatballs (approximately the size of a large marble). For best results, chill the meatballs in the refrigerator for 10 minutes to firm up.
  3. Heat the olive oil in a large heavy-bottomed stockpot over medium-high heat. Add meatballs in batches and sear until browned and crackling on at least two sides. Remove and set aside.
  4. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened and onions are translucent.
  5. Add the 3 sliced garlic cloves to the pot and cook for 1 minute until fragrant. Pour in the chicken bone broth and add the Parmesan rind. Bring the liquid to a gentle simmer.
  6. Carefully drop the meatballs into the simmering broth. Simmer for 15 minutes until the carrots are tender.
  7. Stir in the pasta. Cook for 8-10 minutes (check your package) until the pasta is al dente.
  8. Stir in the baby spinach and allow it to wilt for 1 minute. Remove the Parmesan rind. Stir in the lemon juice and season with salt and pepper to taste. Serve immediately.