Chicken Soup With Mini Meatballs and Spinach
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 2838.0 ml chicken broth
- 591.47 ml fresh spinach, packed (stems removed and rinced)
- 236.59 ml finely diced carrot
- 473.18 ml cooked small shell pasta (or use cooked rice)
- 2.46 ml fresh ground black pepper (or to taste)
- salt (optional and to taste)
- grated parmesan cheese
-
MEATBALLS
- 226.79 g extra lean ground beef
- 2 fresh garlic cloves, minced
- 1 egg
- 44.37 ml grated parmesan cheese
- 29.58 ml dry breadcrumbs
- 2.46 ml seasoning salt or 2.46 ml white salt
- 1.23-2.46 ml fresh ground black pepper
directions
- 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.
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Reviews
-
This was just okay. Kind of bland and missing something. Also traditional Italian Wedding soup has Acini di Pepe pasta in it. I did not like it with the rice in it at all. It was an okay soup I am just in search for an authentic Italian Wedding soup like my Grandmother made. Thanks for sharing though!