• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Meatball and Spinach Soup

Spinach and vegetables in a light lemony broth chock full of hearty meatballs.
Meatball and Spinach Soup

Share This Recipe

100% of people like this recipe
( 22 votes )

What do you think?

Servings: 5
Total Time: 2 hours
Recipe by: Rae


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
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


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 hour.

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.

Recipe Feedback

Meatball and Spinach Soup

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend