Ingredients:

  • 1 lb meatballs (beef, turkey, or Italian-style)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced (150g)
  • 2 large carrots, sliced into rounds (120g)
  • 2 stalks celery, sliced (100g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low sodium beef broth
  • 14.5 oz diced tomatoes (fire-roasted)
  • 1 cup small pasta (Ditalini, Acini di Pepe, or Orzo)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the meatballs in a single layer and sear for 5 minutes, turning occasionally, until a dark crust develops. Remove meatballs and set aside.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent, scraping up any browned bits from the meatballs.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken to a deep brick red to caramelize the sugars.
  4. Pour in the beef broth and diced tomatoes. Add the dried oregano and basil. Bring the mixture to a boil.
  5. Add the meatballs back in along with 1 cup small pasta. Reduce heat to a simmer and cook for 10 minutes, or until the pasta is al dente.
  6. Stir in the fresh baby spinach during the last minute of cooking until just wilted. Season with salt and black pepper to taste and serve immediately.