Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cups beef or vegetable broth
- 1 can diced tomatoes
- 2 cups fresh spinach
- Fresh basil and parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Form mixture into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté until vegetables are tender.
- Add broth and canned tomatoes to the vegetables. Bring to a boil.
- Return meatballs to the pot. Reduce heat and simmer for 20 minutes.
- Add spinach and cook until wilted. Season with additional salt and pepper if needed.
- Garnish with fresh basil and parsley. Serve hot.
Notes
- You can substitute ground chicken or turkey for beef.
- For a spicier kick, add red pepper flakes to the broth.
- This soup re-heats beautifully; store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg