Recipes
Hearty Meatball Soup with Spinach
6 servings
35 minutes total
Shopping list
Ingredients
- 1 ½ lb lean ground beef, 7% fat
- ½ cup Italian-style bread crumbs
- ¼ cup egg substitute (or 1 large egg)
- 2 tablespoons sun-dried tomato pesto
- ½ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 tablespoon olive (or canola) oil
- 8 oz trinity mix (diced fresh onions, celery, and bell peppers)
- 1 teaspoon chopped garlic
- 3 cups fresh spinach leaves
- 2 cans cannellini beans (15–19 oz each)
- 32 oz chicken broth (or stock)
- ½ cup grated Parmesan cheese
Steps
- Combine ground beef, bread crumbs, egg substitute, tomato pesto, ¼ teaspoon salt, and ¼ teaspoon pepper until blended. Shape into 1-inch meatballs (25–30); wash hands.
- Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes until browned. Remove meatballs from pan and set aside.
- Add trinity mix and garlic to pan; cook and stir 2–3 minutes until onions soften. Add spinach; cook 2–3 minutes until spinach begins to wilt. Drain beans.
- Reduce heat to medium-low; stir in beans, stock, meatballs, and remaining ¼ teaspoon each salt and pepper; simmer 5–7 minutes until meatballs are 160°F and soup is hot. Top with cheese and serve.
Amount per ⅙ recipe serving: Calories 360, Total Fat 13g, Sat Fat 4.5g, Trans Fat 0g, Chol 80mg, Sodium 1300mg, Total Carb 26g, Fiber 6g, Sugars 5g, Protein 34g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%