Meatball and Spinach Soup
Spinach and vegetables in a light lemony broth chock full of hearty meatballs.
servings: 5
total time: 2 hours
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
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
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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