Pasta Spinach Meatball Soup
This hearty and nutritious soup combines tender meatballs, fresh spinach, and pasta in a flavorful broth. Perfect for a cozy dinner or lunch, it serves as a comforting dish that is both filling and delicious.
Equipment
- 1 large pot
- 1 baking sheet
- 1 mixing bowl
- 1 set measuring cups and spoons
- 1 soup ladle
- 1 knife and cutting board
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken broth
- 1 cup small pasta such as elbow macaroni or mini shells
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and pepper. Mix until well combined.
- Form small meatballs (about 1 inch in diameter) and place them on a baking sheet. Bake in the preheated oven for 15 minutes, or until browned and cooked through.
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Once boiling, add the pasta and cook according to package instructions until just al dente.
- Carefully transfer the meatballs from the oven to the pot with the broth and pasta.
- Stir in the chopped spinach, dried oregano, dried basil, and season with salt and pepper. Simmer for about 5 minutes, or until the spinach wilts.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
You can substitute ground turkey or chicken for a leaner option.
Feel free to add more vegetables like carrots or celery for added nutrition.
This soup stores well in the refrigerator for up to 3 days or can be frozen for up to a month. Just be mindful that the pasta may soften a bit once reheated.