Homemade Minestrone Meatball Soup Recipe | Mary DiSomma

Ingredients

• 2 pounds (85 to 90 percent lean) ground beef
• 2 large eggs
• 1 cup breadcrumbs
• 2 tablespoons chopped Italian parsley
• A pinch of salt and black ground pepper
• 2 to 3 tablespoons olive oil, as needed to brown the meatballs
• 2 tablespoons olive oil
• 1 large onion, minced
• 16 cup beef broth
• 1 pound bag frozen mixed Italian vegetables
• 1 can (15-ounce) cannellini beans
• 1 can (15-ounce) chickpeas or garbanzo beans
• 1 (16-ounce) bag of fresh spinach, coarsely chopped
• 1 large can (18-ounce) tomato paste
• 1 to 2 teaspoons Italian seasoning, to taste
• Salt and ground black pepper to taste
• 8 ounces ditalini dry pasta
• Grated pecorino Romano Cheese