Total Time
45mins
Prep 20 mins
Cook 25 mins

My aunt makes a much more complicated version of this soup (and she won't give me the recipe!), and this is the best recipe I can find in its place. There is a LOT of room for variation, so have fun experimenting! This is the original recipe here. The easiest way to make the meatballs is to roll them into a 3/4 inch "log" and then cut them off in 3/4 inch segments, THEN roll them into meatballs. My sister prefers to brown the meatballs first, but I like them better this way. Also, it is best to add a small portion of meatballs at a time. When the meatballs cook they rise. Once they begin to rise, add more meatballs and stir gently. I also add a clove of garlic to the meatballs and I usually double the breadcrumbs.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
  2. Shape mixture into 3/4-inch balls and set aside.
  3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
  4. Return to boil; reduce heat to medium.
  5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
  6. Serve hot with Parmesan cheese sprinkled on top.

Reviews

(1)
Most Helpful

I made it the other day but I took so many liberties with this recipe (some not on purpose!) that I can't assign stars! My version tasted okay but something seemed to be missing from the broth. It needed a little bit of a kick. Thanks for posting it :)

flygirl #5 January 07, 2009

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