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This meatball soup with spinach is more nutritious than a classic Italian wedding soup but with all the same great flavors. Ready in 40 minutes.
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Spinach Meatball Soup

This meatball soup with spinach is more nutritious than a classic Italian wedding soup but with all the same great flavors. Ready in 40 minutes.

Course Soup
Cuisine Italian
Keyword italian wedding, meatball soup with spinach, pesto, tortellini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Sharon Chen

Ingredients

FOR THE MEATBALLS:

  • 1 pound lean ground beef
  • 1/2 cup breadcrumbs
  • 2 tablespoons sun-dried tomato pesto
  • 1 large egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

FOR THE SOUP:

  • 3 tablespoons olive oil
  • 1/3 cup onion diced
  • 3 stalks celery diced
  • 1/2 cup bell pepper diced
  • 2 cloves garlic finely chopped or minced
  • 2 (15-oz) cans cannellini beans
  • 4 cups Kettle & Fire Beef Bone Broth (2 cartons)
  • 3 cups spinach firmly packed
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese for serving

Instructions

  1. Combine meatball ingredients in a large bowl and stir until blended. Use your hands and shape into 1-inch meatballs (about 20-25); wash hands.

  2. Heat up olive oil over medium-low heat in a large pot. Add meatballs (in batches) and cook for 3-4 minutes on all sides until browned. Remove from the pot and set aside.

  3. Add onion, celery, bell pepper, and garlic. Sauté over medium-high heat until the vegetables become soft.

  4. Stir in beans, beef bone broth, meatballs, and spinach. Season with salt and pepper.

  5. Bring to a boil and simmer for 5-7 minutes or until the internal temperature of the meatballs reaches 160°F. Sprinkle with cheese and serve.