Ingredients:

  • 1 pound (454g) ground chicken or pork
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (15g) breadcrumbs, plain or Italian-seasoned
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup/115g)
  • 2 carrots, peeled and chopped (about 1 cup/115g)
  • 2 celery stalks, chopped (about 1 cup/115g)
  • 8 cups (1.9 liters) chicken broth, low-sodium preferred
  • 1 pound (454g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 5 ounces (140g) acini di pepe pasta (or other small pasta shape)
  • 5 ounces (140g) escarole or spinach, roughly chopped
  • 1/4 cup (60ml) lemon juice, fresh
  • 1/4 cup (15g) chopped fresh parsley, for garnish
  • Red pepper flakes (optional), for garnish

Instructions:

  1. Make the Meatballs: Combine meatball ingredients in a bowl and gently mix until just combined. Roll into small, 1/2-inch meatballs.
  2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  3. Add Broth and Chicken: Pour in chicken broth and bring to a simmer. Add chicken pieces, Italian seasoning, salt, and pepper.
  4. Cook the Chicken: Simmer until chicken is cooked through, about 5-7 minutes.
  5. Add Meatballs and Pasta: Gently drop the meatballs into the simmering broth. Add the acini di pepe pasta.
  6. Cook Until Done: Cook until meatballs are cooked through and pasta is tender, about 8-10 minutes.
  7. Add Greens and Lemon: Stir in the escarole (or spinach) and lemon juice. Cook until greens are wilted, about 2-3 minutes.
  8. Serve: Garnish with fresh parsley, Parmesan cheese, and red pepper flakes (if desired). Ladle into bowls and enjoy!