The key to this dish lies in selecting the right ingredients—fresh, simple, and full of flavor. I always make a point to choose quality ground meat for the meatballs, usually a mix of beef and pork, because it gives the best texture and richness. Fresh greens like spinach or escarole bring brightness and a lovely pop of color, and using homemade chicken broth makes all the difference if you have the time. When I’m short on time, a good-quality low-sodium broth works just fine. It’s all about balancing convenience with that homemade touch.

• 1 quart chicken broth (homemade or low-sodium store-bought)
• 1 cup small pasta, like acini di pepe or orzo
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1/4 cup breadcrumbs (plain or Italian seasoned)
• 1 large egg
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 3 cups fresh spinach or escarole, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Substitution tip: For a lighter version, you can swap ground turkey for beef and pork. If you don’t have breadcrumbs, crushed crackers or oats also work well to bind the meatballs.