• 1 medium onion, finely chopped
• 2 carrots, peeled & sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• ¾ cup acini di pepe (or orzo/tiny pasta)
• 3 cups fresh spinach or escarole, roughly chopped
• Salt & pepper to taste
• Fresh lemon juice (optional, for brightness)
• Extra Parmesan, for serving
Instructions
1. Make the Meatballs:
In a bowl, combine all meatball ingredients. Mix gently — don’t overwork! Roll into tiny meatballs (about ½ to ¾ inch wide). You should get around 30–35 mini meatballs. Set aside.
2. Sauté the base:
In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another minute until fragrant.
3. Add broth & meatballs:
