Pasta Spinach Meatball Soup
This comforting soup is perfect for a cozy dinner or as a make-ahead meal.
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Baking sheet optional, if baking meatballs
- 1 Ladle
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 egg
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 8 oz small pasta (such as ditalini or macaroni)
- 4 cups fresh spinach
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix until combined, then form into small meatballs, about 1 inch in diameter.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add the meatballs to the pot and brown them on all sides, about 5 minutes.
- Pour in the broth and add the diced tomatoes and Italian seasoning. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let cook for about 10 minutes.
- Add the pasta to the pot and cook according to package instructions, usually about 8-10 minutes until al dente.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Season the soup with salt and pepper to taste.
Notes
You can bake the meatballs in the oven at 375°F (190°C) for about 20 minutes if you prefer a different texture.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This soup can be frozen; just make sure to add the pasta after reheating to avoid mushiness.