Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz ground beef + 8 oz ground pork
- 1/2 cup panko + 1/4 cup milk
- 1 large egg
- 1/2 cup finely grated Parmesan, plus more to serve
- 2 cloves garlic (minced), 2 tbsp parsley (chopped)
- 3/4 tsp kosher salt, 1/2 tsp black pepper, pinch nutmeg
- 2 tbsp olive oil
- 1 small yellow onion (diced), 2 carrots (sliced), 2 celery ribs (sliced)
- 8 cups low-sodium chicken broth, 1 bay leaf
- 3/4 cup acini di pepe (about 4 oz)
- 1 small head escarole (about 10 oz), chopped
- Optional: Parmesan rind, 1 tbsp lemon juice
Do This
- 1. Position rack 6 inches from broiler; line a sheet pan. Mix panko + milk; sit 5 min.
- 2. Combine panade with beef, pork, egg, Parmesan, garlic, parsley, salt, pepper, nutmeg.
- 3. Roll 3/4-inch meatballs (about 60). Broil on high 6–8 min until lightly browned.
- 4. In a pot, warm olive oil; sauté onion, carrots, celery 5–7 min. Add garlic 30 sec.
- 5. Add broth, bay (and Parmesan rind if using); simmer 5 min. Stir in acini di pepe; cook 7–9 min.
- 6. Add meatballs; simmer 3–5 min. Stir in escarole to wilt 2–3 min. Finish with lemon; season and serve with Parmesan.
Why You’ll Love This Recipe
- Tiny, tender meatballs that stay juicy and light thanks to a quick panade.
- Delicate acini di pepe and silky escarole in a clear, deeply savory broth.
- Weeknight-friendly yet dinner-party elegant—ready in under an hour.
- Make-ahead friendly: meatballs can be formed and frozen for fast future pots.
Grocery List
- Produce: 1 small yellow onion, 2 carrots, 2 celery ribs, 1 small head escarole, fresh parsley, 2–3 garlic cloves, 1 lemon (optional)
- Dairy: Parmesan cheese, milk, 1 large egg
- Pantry: Ground beef, ground pork, panko breadcrumbs, olive oil, low-sodium chicken broth, acini di pepe pasta, bay leaf, kosher salt, black pepper, ground nutmeg
Full Ingredients
Tiny Meatballs
- 8 oz ground beef (85–90% lean)
- 8 oz ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup whole or 2% milk
- 1 large egg
- 1/2 cup finely grated Parmesan
- 2 cloves garlic, finely minced
- 2 tbsp finely chopped fresh parsley
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
Soup & Pasta
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, thinly sliced into coins
- 2 celery ribs, thinly sliced
- 1 clove garlic, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- Optional: 1 Parmesan rind
- 3/4 cup acini di pepe (about 4 oz)
- 1 small head escarole (about 10 oz), tough ends trimmed, leaves chopped and well washed
- Kosher salt and black pepper, to taste
To Finish
- 1 tbsp fresh lemon juice (optional but bright)
- Finely grated Parmesan, for serving
Step-by-Step Instructions
Step 1: Prep and preheat
Position an oven rack 6 inches below the broiler and set to High. Line a rimmed sheet pan with foil and lightly oil it. Place a large Dutch oven or soup pot on the stove, ready for later. Wash and chop the escarole, then submerge it in a bowl of cold water to remove grit; lift out and repeat if needed. Drain well.
Step 2: Make the meatball mixture
In a medium bowl, stir together the panko and milk and let sit 5 minutes to form a panade. Add the ground beef, ground pork, egg, Parmesan, minced garlic, parsley, salt, pepper, and nutmeg. Mix gently with a fork or your fingertips just until evenly combined—do not overwork.
Step 3: Shape tiny meatballs
Using a 2-teaspoon scoop or your hands, roll the mixture into 3/4-inch balls (about marble to grape size). You should get about 55–65 meatballs. Arrange them on the prepared sheet pan.
Step 4: Broil to set and keep the broth clear
Broil the meatballs on High for 6–8 minutes, until lightly browned and just cooked through. Alternatively, bake at 425°F for 10–12 minutes. Transfer meatballs to a paper-towel-lined plate to drain. Broiling renders excess fat so your soup broth stays clear and clean-tasting.
Step 5: Build the savory broth base
Heat the olive oil in the pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften, 5–7 minutes. Stir in the minced garlic and cook 30 seconds. Pour in the chicken broth, add the bay leaf (and Parmesan rind if using), and bring to a gentle simmer over medium-high heat. Reduce to maintain a steady but not rolling simmer for 5 minutes to mingle flavors.
Step 6: Cook the pasta and warm the meatballs
Add the acini di pepe and stir so it doesn’t clump. Simmer, stirring occasionally, for 7–9 minutes until the pasta is just shy of al dente. Add the meatballs and simmer 3–5 minutes more so they’re heated through. Skim any foam or fat to keep the broth clear. Season with salt and pepper to taste.
Step 7: Wilt the escarole and finish
Stir in the escarole and cook until just wilted and tender, 2–3 minutes. Remove the bay leaf (and Parmesan rind). Off the heat, add lemon juice if using. Ladle into warm bowls and shower with finely grated Parmesan. Serve right away.
Pro Tips
- For ultra-clear broth, broil or bake meatballs first and skim the soup as it simmers.
- Use a small scoop for quick, uniform 3/4-inch meatballs—tiny is traditional and tender.
- Rinse escarole thoroughly; it’s often sandy. A couple of soak-and-lift baths do the trick.
- A Parmesan rind in the pot adds depth without clouding the broth; remove before serving.
- Cook pasta just to al dente—acini di pepe continues to soften as it sits in hot broth.
Variations
- Lighter protein: Swap in ground turkey or chicken; add 1 tbsp olive oil to the mix for moisture.
- Greens: Baby spinach or kale (thinly sliced) can stand in for escarole; wilt just before serving.
- Gluten-free: Use GF breadcrumbs in the meatballs and substitute small GF pasta or 1/2 cup white rice.
Storage & Make-Ahead
Refrigerate soup in airtight containers for up to 4 days. The pasta will continue to absorb broth; if you prefer, boil pasta separately and add to each bowl when serving. Freeze the soup (ideally without pasta) for up to 3 months. Reheat gently on the stovetop until steaming. Meatballs can be shaped raw and frozen on a tray, then bagged for up to 3 months; broil from frozen, adding 2–3 minutes.
Nutrition (per serving)
Approximate: 380 calories; 24 g protein; 18 g fat; 28 g carbohydrates; 2–3 g fiber; 900 mg sodium. Values will vary with broth and salt levels.
