Step 1

Make the meatballs: In a medium bowl, combine all the meatball ingredients using your hands until evenly combined. Do not overmix. Shape into small 1-inch balls. Set aside.

Step 2

Heat a few drizzles of oil on a large Dutch oven or pot over medium heat (I use a 6-quart pot). In batches, sear the meatballs until lightly browned on all sides, about 5 minutes. Do not overcrowd, otherwise the meatballs will steam and not brown. Meatballs won’t be fully cooked at this point. Transfer meatballs to a plate and set aside.

Step 3

To the same pot, add about 2 tablespoons of olive oil. Saute the onions, carrots, and celery until softened, about 8 minutes, stirring occasionally. Then, make some room in the center and add a drizzle of oil, the minced garlic, and Italian seasoning. Saute for another 1-2 minutes until fragrant.

Step 4

Stir in the chicken broth, water, and salt and pepper to taste. Bring to a boil. Return the seared meatballs to the pot, and add the acini di pepe pasta. Stir to combine.

Step 5

Bring to a boil again, and then reduce to a simmer. Simmer, with the lid partially covered, for about 15-18 minutes or until pasta is tender and meatballs are thoroughly cooked.

Step 6

Add spinach and simmer for another minute until softened. Season with more salt and pepper if needed.

Step 7

Garnish with grated parmesan cheese and parsley. Serve with bread, if desired. Enjoy!