Description
A comforting, restaurant-quality bowl of goodness that brings warmth to chilly evenings. This savory soup features tender handmade beef meatballs simmered in a tomato-infused chicken broth, complemented by small pasta, fresh spinach, and a splash of heavy cream for a velvety finish. Simple to prepare, this protein-rich meal is perfect for a cozy family dinner, balancing rustic flavors with a refined, smooth consistency that ensures every guest leaves satisfied.
Ingredients
1 lb Ground Beef (80/20 lean)
1/4 cup Parmesan Cheese, freshly grated
1/4 cup Breadcrumbs
1 large Egg
4 cloves Garlic, minced
4 cups Chicken Broth
14 oz Diced Tomatoes
1/2 cup Small Pasta (Ditalini or small elbows)
1/2 cup Heavy Cream
1 cup Fresh Spinach, chopped
1 tsp Dried Italian herbs
Salt and pepper to taste
Instructions
In a mixing bowl, combine ground beef, parmesan, breadcrumbs, egg, half the garlic, herbs, salt, and pepper.
Mix gently until just combined, then shape into 1-inch meatballs.
In a large pot, bring the chicken broth and diced tomatoes to a simmer.
Add the remaining garlic and the pasta to the broth and cook for 5 minutes.
Drop the meatballs carefully into the simmering broth and cook for another 8-10 minutes until cooked through.
Stir in the heavy cream and fresh spinach, cooking until the spinach is wilted.
Serve hot in bowls.
Notes
Do not overwork the meat mixture to ensure the meatballs remain tender.
Use freshly grated parmesan for better melting quality.
Leftovers can be stored in an airtight container for up to 3 days, though the pasta may absorb more broth over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 110mg