Coleen's Meatball Soup

READY IN: 40mins
Recipe by donna in niagara falls

I love this soup. It is quick and easy to make especially if I use the frozen cocktail type meatballs. This recipe was given to me by a friend I worked with years ago.

Top Review by Wugfun

Excellent and easy. I was tempted to skipped the egg because it seemed a bit weird, but did it any way and I am sure glad I did. It gives the soup an amazing texture and you don't even taste the egg. Yum!

Ingredients Nutrition

Directions

  1. Mix ingredients for meat balls and shape into 3/4 inch balls.
  2. (sometimes I will use the frozen store bought cocktail type meatballs) In pot place chicken stock, spinach that has been cooked and moisture squeezed out, shredded carrot, small pasta and parsley.
  3. Bring to a boil over high heat.
  4. Reduce heat, cover and simmer for 5 minutes.
  5. Add meatballs to soup and cook uncovered for 8-10 minutes.
  6. Using wooden spoon, stir soup while gradually pouring in beaten eggs.
  7. Remove from heat.
  8. Cover and let stand for 2 minutes until eggs set.
  9. Serve topped with parmesan cheese.

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