Hearty Meatball Soup With Spinach

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop garlic.
  • Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
  • Shape into 1-inch meatballs (about 25–30); wash hands.
  • Preheat large stockpot on medium-high 2–3 minutes.
  • Place oil in pan; add meatballs (in batches).
  • Cook and turn 6 to 8 minutes or until browned.
  • Remove meatballs from pan and set aside.
  • Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
  • Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
  • Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
  • Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
  • Top with Parmesan cheese and serve.
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