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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 recipe



servings: 5

total time: 2 hours

recipe by: 

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

  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.

  6. MEATBALL INSTRUCTIONS:

  7. Mix together all the meatball ingredients and cover with plastic wrap.

  8. Store in fridge at least 20 minutes.

  9. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.

  10. 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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