Easy Meatball Soup

• porții: 8 servings
• timp activ: 20 minutes
• timp total: 1 hour 5 minutes

Ingrediente

1 lb ground beef

1 egg

1/2 cup bread crumbs

1/3 cup grated Parmesan cheese

½ cup minced onion

1 tablespoon minced garlic

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon dried oregano

¼ teaspoon black pepper

1/8 teaspoon salt

1/4 teaspoon red pepper flakes optional

1 tablespoon olive oil

½ cup diced onion

1 tablespoon minced garlic (about 4 cloves)

¾ cup diced celery

2 cups quartered carrots

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

⅛ teaspoon salt (optional)

1 bay leaf

1 parmesan cheese rind (optional)

8 cups chicken broth (low/no salt)

28 oz can crushed tomatoes

4 cups chopped spinach (about 6 oz bag)

3/4 cup ditalini (uncooked)

Instrucțiuni

Stove Top Instructions

Preheat the oven to 450 F and prepare a parchment lined baking sheet.

In a bowl mix together all ingredients for meatballs until combined.

Roll meatballs into 1 teaspoon round balls and place on parchment lined baking sheet. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake the meatballs for 10 minutes in the preheated oven until they are browned.

While the meatballs are cooking, start the soup. Heat olive oil in a large pot over medium heat. Add onions, garlic, celery and carrots to the preheated pot and sauté for 5 minutes.

Add cooked meatballs, dried spices, crushed tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. Do NOT add the chopped spinach or pasta to the pot! Cover the pot, turn the heat to high and bring the soup to a boil.

Once the soup is boiling, add the pasta to the pot and cook uncovered for half the recommended cook time on the package. The pasta will continue to cook so it’s best to undercook it, trust us!

Note: To avoid soggy pasta you can cook it in a separate pot and add to your bowl if you prefer.

Once pasta has cooked, remove the pot from the heat. Remove the bay leaf and parmesan cheese rind.

Stir in chopped spinach until wilted. Serve and enjoy!

Crockpot Instructions

Preheat the oven to 450 F and prepare a parchment lined baking sheet.

In a bowl mix together all ingredients for meatballs until combined.

Roll meatballs into 1 teaspoon round balls and place on a parchment lined baking sheet. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake the meatballs for 10 minutes in the preheated oven until they are browned.

While the meatballs are cooking, start the soup. Heat olive oil in a large pot over medium heat. Add onions, garlic, celery and carrots to the preheated pot and sauté for 5 minutes. (Note: You don’t have to sauté the veggies but we highly recommend it!)

Once cooked, add the veggie mixture to the crockpot base.

Add cooked meatballs, dried spices, crushed tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. Do NOT add the chopped spinach or pasta to the pot! Cover the pot and cook the soup on low for 6-8 hours or high for 4-6 hours.

30 minutes before serving, remove the bay leaf and parmesan cheese rind. Stir in chopped spinach until wilted.

Bring a small pot of water to a boil on the stove and cook pasta (you can slightly undercook it so it doesn't get soggy.) Once pasta is cooked, stir into the soup.

Instant Pot Instructions

Preheat the oven to 450 F and prepare a parchment lined baking sheet.

In a bowl mix together all ingredients for meatballs until combined.

Roll meatballs into 1 teaspoon round balls and place on a parchment lined baking sheet. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!

Bake the meatballs for 10 minutes in the preheated oven until they are browned.

While the meatballs are cooking, start the soup. Set your instant pot to sauté for 5 minutes.

Add onions, garlic, celery and carrots to the preheated pot and sauté for 5 minutes.

Add cooked meatballs, dried spices, crushed tomatoes, chicken broth, bay leaf and parmesan cheese rind to the pot. Do NOT add the chopped spinach or pasta to the pot!

Set the instant pot to Sealing and Pressure cook for 7 minutes. Allow the soup to natural release for 5 minutes, then quick release any remaining pressure. Pro Tip: When it's time to release the steam, you can lightly drape a dishtowel over the vent to prevent it from spraying all over your kitchen.

While the soup is cooking, bring a small pot of water to a boil and cook pasta per directions on the package on the stove. (You can also set the pot to saute, bring the soup to a boil and cook the pasta right in the pot but you may need to add more chicken broth.)

Once soup has finished releasing the steam, remove the bay leaf and parmesan cheese rind. Stir in chopped spinach until wilted. Stir in cooked pasta.

Nutriție

• Dimensiune porție: 2 cups
• Calorii: 346 kcal
• Grăsime totală: 14 g
• Grăsime saturată: 5 g
• Grăsime nesaturată: 7 g
• Grăsime trans: 1 g
• Colesterol: 62 mg
• Sodiu: 426 mg
• Carbohidrați totali: 33 g
• Fibre dietetice: 5 g
• Zaharuri totale: 8 g
• Proteine: 23 g