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The success of this soup will depend on the quality of your chicken broth so use the best! Frozen spinach can be used in place of fresh.
- 3 quarts chicken broth
- 2 1⁄2 cups fresh spinach, packed (stems removed and rinced)
- 1 cup finely diced carrot
- 2 cups cooked small shell pasta (or use cooked rice)
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- salt (optional and to taste)
- grated parmesan cheese
- 1⁄2 lb extra lean ground beef
- 2 fresh garlic cloves, minced
- 1 egg
- 3 tablespoons grated parmesan cheese
- 2 tablespoons dry breadcrumbs
- 1⁄2 teaspoon seasoning salt or 1⁄2 teaspoon white salt
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
- For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
- Shape into 3/4-inch balls and place on a plate.
- In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
- Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
- Add in cooked pasta or rice and heat through.
- Season with black pepper.
- Ladle into bowls and top with Parmesan cheese.