Ingredients
For the Meatballs:
- 1 lb ground beef or turkey
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 egg
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 2 cups spinach or kale
- 1 cup small pasta (ditalini or orzo)
Instructions
- Make Meatballs: Combine meatball ingredients in a bowl and roll into 1-inch balls. Optional: Brown in a skillet for 2–3 minutes per side for added flavor.
- Sauté Veggies: In a large pot, heat olive oil. Add onion, carrot, and celery. Cook 5–7 minutes. Stir in garlic.
- Build the Soup: Add tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
- Cook Meatballs: Gently add meatballs. Simmer uncovered for 15–20 minutes, until fully cooked.
- Add Pasta and Greens: Stir in spinach and pasta. Cook 8–10 more minutes until pasta is tender.
- Taste & Adjust: Season to taste. Add more broth if needed. Serve hot.
Notes
- Store leftovers in the fridge up to 4 days.
- Freeze in airtight containers for up to 3 months.
- For dairy-free, skip Parmesan or use dairy-free cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Simmering
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
