ADVERTISEMENT
1. Meatballs:
Combine egg and heavy cream in a bowl, stir in breadcrumbs to form a paste (this helps keep the meatballs tender). Add Parmesan, garlic, salt, and pepper. Gently mix in the beef and pork. Roll into 1-inch balls.
2. Brown the Meatballs:
Heat olive oil in a large soup pot and brown the meatballs in batches for 2-3 minutes. Set aside.
3. Prepare the Soup:
Blend the diced tomatoes to your preferred texture. In the same pot, melt butter and cook onions over medium-low heat for 10 minutes. Add peppers, garlic, tomato paste, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
4. Simmer the Soup:
Add chicken broth, beef broth, and tomatoes. Bring to a boil, then reduce to a simmer for 15 minutes. Add the meatballs and pasta, cook until pasta is done.
5. Finish Up:
Stir in heavy cream, then add spinach and cook until wilted. Serve with ricotta, Parmesan, and red pepper flakes. Enjoy!
Notes
– Use frozen meatballs if you’re short on time.
– Simmer the soup longer for more concentrated flavor.
– Boil the pasta separately if you plan on having leftovers, so it doesn’t absorb too much broth.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
ADVERTISEMENT
