1 1/2 lbs ground beef or pork (or combine the two)
1 each large egg
1/2 cup grated Romano or Parmesan Cheese
1/2 cup Italian (non flavored) bread crumbs
2 each garlic cloves
1/2 each white onion
chopped and sautéed with wine and herbs
1 tbsp chopped oregano
2 tbsp chopped parsley
1 Tbsp butter
2 stalks celery
ends removed
Salt and pepper for seasoning
1/2 cup onion
1/2 cup carrot
peeled and chopped
2 cloves garlic
peeled and minced
7 cups chicken broth
1 Tbsp olive oil
1/2 cup acini di pepe
1 bunch swiss chard
or 2 bunches fresh Spinach
For the Meatballs
In a large bowl, mix meat with eggs. Add bread crumbs, cheese, salt and pepper, then the minced garlic, onions and herbs.
Roll the mixture into balls about the size of a walnut. Once the pan is hot, add a splash of olive oil. Cook meat balls until they are brown and crispy. Once cool, break apart with fingers.
*You can also elect to crisp up meat mixture in a cast iron skillet.
For the Soup
In another pot, melt the butter then add the olive oil. Add the onion, celery and carrot and cook until soft, then add the garlic and cook for another minute. Add broth and bring to a simmer, cooking for 30 minutes. Season with salt and pepper.
Drop in the crumbled meatballs and cook for 5 minutes. Add acini di pepe and chard or spinach, cooking roughly 5 – 7 minutes.