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Meatball and Spinach Soup
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Meatball and Spinach Soup
Spinach and vegetables in a light lemony broth chock full of hearty meatballs.
Meatball and Spinach Soup
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22 people Yepped this recipe
servings:
5
total time:
2 hours
added on
11/17/2017
recipe by:
Rae
INGREDIENTS
Soup
2 tsp olive oil
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onions, diced
1/4 cup garlic, chopped
1/2 tsp basil
1/2 tsp oregano
1 tsp parsley
1 bay leaf
dash red pepper flakes
8 cups chicken broth
zest of 1 lemon
40 1/2 ounce meatballs (recipe follows)
5 oz frozen spinach
Meatballs
1 lb lean ground beef 85/15
2 eggs, beaten
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp granulated garlic
1 tsp parsley
1 cup panko breadcrumbs
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DIRECTIONS
In a Dutch oven, over high heat, heat the oil and saute the vegetables and garlic for 4 minutes.
Add all the herbs and spices and cook for 1 minute more.
Add the broth and bring to a boil. Lower the heat to a simmer and simmer for 1 hour.
Add the lemon zest, meatballs, and spinach and cook for 5 minutes.
Serve it up with a hearty bread for slurping.
MEATBALL INSTRUCTIONS:
Mix together all the meatball ingredients and cover with plastic wrap.
Store in fridge at least 20 minutes.
Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
Form 40 1/2 ounce balls from the mixture and set on to the baking sheet. Bake 12 minutes and set aside.
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