Meatball and Spinach Soup
A tasty meatball soup gets an added dose of flavor and nutrition with the addition of spinach.
- 2 (32-oz) cartons chicken broth
- 1 lb lean ground beef
- 2 eggs, lightly beaten
- ¼ cup bread crumbs
- 2 tbsp grated Parmesan cheese, plus extra for serving
- 1 (6-oz) package baby spinach
- 1 cup small pasta, such as ditalini or orzo
In a large pot over high heat, heat the chicken broth to boiling.
While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).
Form mixture into small meatballs, less than 1-inch in diameter.
To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.
Cook for about 15 to 20 minutes, until the meatballs are cooked through.
Serve in bowls and pass extra Parmesan cheese.
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