Prep 20 mins
Cook 20 mins
This simple soup is a savory dish passed on to me by a childhood friend's mother. She raised 6 kids and knew how to please a hungry crowd (the boys are all over 6'5") on a tight budget in a hurry! Soup is comforting but I have found this one to be especially soothing to body and soul. UPDATE: the meat juices are what make the flavor of the broth, so if the beef is too lean (or not enough is used), there won't be an oily sheen to the soup, which is what gives it the wonderful taste.
- 4 cups chicken broth (or 2 cans)
- 1 lb ground beef (or turkey if you prefer)
- 1⁄4 cup parmesan cheese (Kraft is fine)
- 1⁄8 teaspoon ground black pepper
- 1 (10 ounce) package frozen spinach
- Heat chicken broth to boiling.
- Meanwhile, combine beef, cheese and pepper.
- Knead lightly to mix but don't overdo it.
- Roll into 1 inch meatballs.
- Drop meatballs into boiling broth and reduce heat to simmering (medium low usually).
- Cook for 10 minutes.
- Add spinach and cook for 10 more minutes.
- Serve with french bread if you have it.
I really think this soup has potential, but it was a little flat for me. I ended up adding the juice of one lemon, a little freshly grated nutmeg, and some salt. This made a huge difference; even my children liked it (they tend to be healthy eaters, though). I do think that I will also make the meatballs much smaller next time. Overall, a good starting point, just needed a little brightness added to the flavor.
Wonderful! I used a package of fresh spinach, chopped. I aso added some asiago cheese to the meat balls becasue I had some grated. In total I used about 1/2 cup of parmesan/asiago but I think that extra flavor is what made this soup so addictive! I also added six whole cloved of garlic while cooking and then fished them out at the end. Served over rice. YUMMM!
Made the meatballs for a recipe requiring mild seasoning. Turned out to be the perfect answer. Made them with half beef and half pork. Delicious! Thanks, Inkling.