Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups spinach, fresh
- 1 cup diced tomatoes
- Fresh basil for garnish
Instructions
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Form small meatballs, about 1 inch in diameter.
- Heat olive oil in a pot, brown meatballs in batches for about 5 minutes, then set aside.
- Sauté chopped onion in the same pot until translucent (3-4 minutes).
- Add chicken broth, bring to a boil, then reduce to a simmer.
- Add meatballs back into the pot and simmer for 15 minutes.
- Stir in heavy cream and spinach, cooking until spinach wilts (about 2 minutes).
- Ladle soup into bowls and garnish with fresh basil.
Notes
- Feel free to adjust seasonings to taste.
- For a lighter version, substitute ground turkey for beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg