How to make meatball soup with pasta

Meatballs Recipe:

1 lb ground chicken, or use ground beef, pork, or a mix

1 small shallot, peeled and minced

1 tsp garlic powder

1 tsp dry thyme

½ tsp crushed red pepper

2 tbsp extra virgin olive oil, plus more

1 egg

½ c breadcrumbs

2 tsp balsamic vinegar

Salt and pepper

Soup Ingredients:

1 tbsp extra virgin olive oil

1 yellow onion, peeled and diced

8 oz cremini mushrooms

4 cloves garlic, peeled and minced

1 tsp thyme

Crushed red pepper

32-ounce jar arrabbiata sauce

4 cups water or chicken broth

Pinch of sugar

1½ cups dry radiatori pasta or use farfalle

3 oz baby spinach, roughly chopped

½ c freshly grated Parmesan

2 teaspoons fresh cracked black pepper

Salt and pepper

In a bowl, mix together all of the meatball ingredients. Using your hands, mix in a small pinch of salt and pepper. Form into meatballs the size of tablespoons.

In a soup pot, warm up one tablespoon of extra virgin olive oil over medium heat. Cook the meatballs in batches if necessary, adding them in an even layer. Fry until golden brown on all sides, 3 minutes per side. It is not necessary to fully cook them. Move to a serving plate.

Add 1 tablespoon of olive oil to the pot. You might not need to use as much oil if you use beef or pork.

Add the mushrooms and onion and reduce heat to medium. Season with salt and pepper. Simmer for 8 to 10 minutes.

Cook the garlic and thyme for one minute. Crushed red pepper is added.

Stir in the water and the arrabbiata sauce. Add the meatballs and bring to a boil. For thirty minutes, simmer over low heat. If you'd like, taste and add more salt, pepper, and/or sugar.

Bring pot of water to a boil and add big pinch of salt. Add pasta and cook according to package instructions. Drain.

After the meatballs reach 165ºF, mix in the cooked pasta and spinach. Simmer for five minutes. Seasoning and taste. Switch off the heat.

In a bowl, combine pepper and Parmesan.

Spoon soup into bowls; garnish with Parmesan cheese. Have fun!

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Recipe by Tried and True