Creamy Spinach Tomatoes Meatball Soup
A comforting and rich soup filled with tender meatballs, creamy spinach, and tomatoes, perfect for a cozy dinner.
Equipment
- Large pot or Dutch oven
- Spoon for stirring
Ingredients
- 1 lb ground beef or turkey for meatballs
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup Parmesan cheese
- 2 tablespoons parsley chopped
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 can diced tomatoes 14.5 oz
- 4 cups chicken broth
- 2 cups fresh spinach
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper. Form into small meatballs.
- In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides (about 8-10 minutes). Remove from pot and set aside.
- In the same pot, add diced tomatoes and chicken broth. Bring to a boil, then reduce heat to simmer.
- Add spinach to the soup and cook for 2-3 minutes until wilted.
- Return the meatballs to the pot and stir in the heavy cream. Simmer for another 10 minutes to allow the flavors to meld.
- Adjust seasoning with salt and pepper, then serve hot.
Video
Notes
You can use pre-cooked meatballs for a quicker version.
For extra creaminess, add more heavy cream or a dollop of sour cream before serving.
For extra creaminess, add more heavy cream or a dollop of sour cream before serving.