Mini Meatball Soup
Great Italian flavor, very warming and deliciously satisfying!
Equipment
- Soup Pot
- Cooking spatula
- Deep soup ladle
Ingredients
- 1 pound lean ground beef
- 1 cup dried pasta
- 2 cups spinach
- 1 15 oz. canned diced tomatoes
- 2 medium size carrots, peeled, diced
- 3 stalks celery, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4-5 cups chicken broth
- 2 dried bay leaves
- 1 teaspoon dried basil
- 2 teaspoons Italian seasoning
- 3 tablespoons olive oil
- salt and pepper to taste
Spices for the meatballs
- 1/2 cup Parmesan cheese
- 1/4 cup Italian breading
- 1 large egg
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
Instructions
- In a bowl, combine ground beef and all the meatball ingredients. Use a spatula and mix them until well combined.
- Scoop 1-2 teaspoons of the meatball mixture, place it between your palm, roll, and form a ball. Use a melon baller to get equal size meatballs. Place them on a plate and set aside.
- Heat a soup pot with oil, add the onion and garlic, saute for a minute, or until the onion is tender or translucent.
- Add salt, pepper, Italian seasoning, and dried basil, stir to combine. Add carrots and celery, saute for a couple of minutes. Add the pasta and canned tomatoes, mix until well combined.
- Add the chicken broth, stir, add bay leaves, cover, simmer until the pasta is halfway cooked.
- Once done simmering, remove the cover, add the meatballs, stir to combine, simmer until the meatballs are completely cooked.
- Add the spinach, stir until wilted. Serve warm
Notes
- I like using red chili pepper flakes but you can use ground black pepper if chili flakes are not available.
- To check if the meatballs are done, take one meatball out and cut it to make sure the inside is not pink or raw.