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Meatball Soup

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • Meatballs:
  • 1 lb ground beef or turkey
  • ¼ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • ¼ cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Soup:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups chicken broth
  • 1 can 400g diced tomatoes
  • 1 cup small pasta
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Fresh parsley and Parmesan for serving

Instructions
 

  • Mix ground beef, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper.
  • Roll into 1-inch meatballs (about 24 total).
  • Heat olive oil in large pot over medium heat.
  • Add onion, carrots, and celery. Cook 5 minutes.
  • Add garlic. Cook 30 seconds.
  • Add broth and tomatoes. Bring to boil.
  • Drop meatballs in one at a time.
  • Reduce to simmer. Cook 15 minutes.
  • Add pasta. Cook 8 to 10 minutes.
  • Stir in spinach. Cook 2 minutes until wilted.
  • Season with salt and pepper.
  • Serve with parsley and Parmesan.

Notes

  • Keep meatballs small (1 inch) for quick cooking
  • Do not overmix meat — mix just until combined
  • Add pasta at the end so it does not get mushy
  • Use good quality broth for best flavour
  • Add greens last so they stay bright
  • Store pasta separately if meal prepping
  • Freeze without pasta for up to 3 months
  • Meatballs can be made 24 hours ahead
  • Frozen store-bought meatballs work too