Description
Warm and comforting, this Pasta Spinach Meatball Soup features tender meatballs, vibrant spinach, and al dente pasta simmered in a savory broth. Perfect for cozy nights!
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 1 cup small pasta (like orzo or ditalini)
- 1 medium onion, chopped
- 1 medium carrot, diced
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese (for serving)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, garlic powder, and egg. Mix until just combined and form small meatballs about one inch in diameter.
- In a large pot over medium heat, add olive oil and brown the meatballs evenly on all sides for about 5 minutes. Remove them from the pot and set aside.
- In the same pot, add chopped onions and diced carrots. Cook until softened, approximately five minutes.
- Pour in vegetable broth and bring to a gentle boil. Add your choice of pasta and cook according to package instructions until al dente—usually around eight minutes.
- Return the browned meatballs to the pot along with fresh spinach. Let everything simmer together for another five minutes until the spinach wilts beautifully into the broth.
- Serve hot with freshly grated Parmesan cheese on top!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Feel free to swap spinach with kale or add extra vegetables like zucchini or bell peppers for added nutrition. To enhance flavor, consider adding Italian seasoning or crushed red pepper flakes. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.