Community Pick
Comfort Soup (Spinach & Meatballs)
photo by Marla Swoffer
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
- 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.
Reviews
-
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.
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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!
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This is a great pantry meal. I use Asiago because we didn't have Parmesan. I also added 1t Italian seasoning because it seemed like it needed more zing for grownups. It was pretty good. I will consider adding eggs like in rag soup. Eggs are a major comfort food in our house! I did not stay awake dreaming of this food, but will include it in my repetoire of quick meals with ingredients on hand. Thanks for sharing!
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Tweaks
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YUM! This is definitely a keeper. So easy!! I accidentally broke my pepper grinder into the meat & the whole peppercorns really added a punch. I add them whole on purpose now. I always double the recipe for my family of 5 - we eat it all up! Sometimes there\'s a little left over for my husband to take to work for lunch. I have used broccoli instead of spinach on occasion with good results. And I grate my own Parmesan or Romano cheese.
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Comfort soup is the perfect name for this. I made it on a rainy bummer of a day and this tasted absolutely soulful to us. I made it with beef and I used real parmesan that I grated myself instead of the canned type, and I also used fresh spinach as you can't get frozen spinach where I live in England. This is a delicious soup that I will make more frequently in the cooler weather. Thank you, Olive Blossom!
RECIPE SUBMITTED BY
Marla Swoffer
Novato, California