Use a light hand when forming the meatballs, since the mixture is fairly moist. If the meatballs are browning too quickly, lower the heat. You can also add these meatballs to tomato sauce and eat with pasta.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
1. Bring a large pot of salted water to a boil.
Step 2
2. Set aside 4 tablespoons of the cheese.
Step 3
3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
Step 4
4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
Step 5
5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
Step 6
6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
Step 7
7. Ladle the soup into bowls and sprinkle with the reserved cheese.
