Ingredients
Scale
- 1 pound ground beef or turkey
- 1/3 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup spinach, chopped
- Fresh basil for garnish
Instructions
- Combine ground meat, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper in a bowl.
- Form small meatballs and place them on a baking sheet.
- Brown the meatballs in a pot with oil for 5-7 minutes.
- Add chicken broth and diced tomatoes to the pot and bring to a simmer.
- Stir in heavy cream after 15 minutes of simmering.
- Add chopped spinach and let it wilt for a couple of minutes.
- Garnish with fresh basil and serve hot.
Notes
- Feel free to adjust the seasoning according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free breadcrumbs)