- 400g ground veal
- ½ cup Pecorino Romano cheese, grated
- 2 tbsp fresh parsley, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ cup zucchini, grated
- 1 large egg
- ¼ cup Italian breadcrumbs
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 1 Spanish onion, finely chopped
- 2 large carrots, finely chopped
- 1 sprig of celery, finely chopped
- 2L vegetable stock
- 1 cup uncooked acini di pepe (or any short cut of pasta you like)
- 3 tbsp fresh dill, finely chopped
- 3 tbsp fresh parsley, finely chopped
- 2 cups fresh baby spinach
- Extra Virgin olive oil
- Grated Parmigiano Reggiano cheese
Pre-heat oven to 400°F.
In a large bowl, place ground veal, Pecorino Romano cheese, parsley, onion powder, garlic powder, zucchini, egg, breadcrumbs, salt, and pepper. Using clean hands, mix until everything is well combined.
To make a uniform 1-inch sized meatball, use an ice cream scoop to portion meat, then lightly roll in your hands to shape meat into a ball.
Line a baking sheet with parchment paper and arrange meatballs. Spray meatballs with olive oil cooking spray. Place into oven and bake for 20 minutes. Remove from oven and set aside.
While meatballs are cooking, add olive oil to a medium Dutch oven or a stockpot. Sauté onions, carrots, and celery for 5 minutes or until they are tender, stirring occasionally.
Season with salt and pepper. Add vegetable stock and bring to a boil. Add in acini di pepe and cook for 6 minutes or as indicated on the package. Add meatballs, fresh dill, parsley, and spinach. Allow to cook an additional 2 minutes or until spinach is wilted. At this point, taste broth for seasoning and adjust if necessary.
Ladle soup into a bowl, drizzle with extra virgin olive oil and Parmigiano Reggiano cheese.
Source: Vanessa Gianfrancesco (Cooking with V)