Recipe by Marla Swoffer
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.
Top Review by MomofSixSmiles
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.
- 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
Directions See How It's Made
- 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.