Meatball and Spinach Soup
Servings: 5
Total Time: Active: 1 hour Inactive: 2 hours
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
Directions
1. In a Dutch oven, over high heat, heat the oil and saute the vegetables and garlic for 4 minutes.
2. Add all the herbs and spices and cook for 1 minute more.
3. Add the broth and bring to a boil. Lower the heat to a simmer and simmer for 1-2 hours.
4. Add the lemon zest, meatballs, and spinach and cook for 5 minutes.
5. Serve it up with a hearty bread for slurping.
Meatball Instructions:
1. Mix together all the meatball ingredients and cover with plastic wrap.
2. Store in fridge at least 20 minutes.
3. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
4. Form 40 1/2 ounce balls from the mixture and set on to the baking sheet. Bake 12 minutes and set aside.
2. Add all the herbs and spices and cook for 1 minute more.
3. Add the broth and bring to a boil. Lower the heat to a simmer and simmer for 1-2 hours.
4. Add the lemon zest, meatballs, and spinach and cook for 5 minutes.
5. Serve it up with a hearty bread for slurping.
Meatball Instructions:
1. Mix together all the meatball ingredients and cover with plastic wrap.
2. Store in fridge at least 20 minutes.
3. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
4. Form 40 1/2 ounce balls from the mixture and set on to the baking sheet. Bake 12 minutes and set aside.
