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Spinach Meatball Soup

A simple twist on a classic Italian meatball soup: this hearty soup recipe features easy-to-make meatballs, vegetables, cannelloni beans, and spinach, simmered in a collagen-rich beef bone broth.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: Italian

Ingredients

Scale

For the meatballs:

  • 1 pound lean ground beef
  • 1/2 cup breadcrumbs
  • 2 tablespoons sun-dried tomato pesto
  • 1 large egg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

For the soup: 

  • 3 tablespoons olive oil
  • 1/3 cup onion, diced
  • 3 stalks celery, diced
  • 1/2 cup bell pepper, diced
  • 2 cloves garlic, finely chopped or minced
  • 2 (15-oz) cans cannellini beans
  • 4 cups beef bone broth
  • 3 cups spinach, firmly packed
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese for serving

Instructions

  1. Combine meatball ingredients in a large bowl and stir until blended. Use your hands and shape into 1-inch meatballs (about 20-25); wash hands.
  2. Heat up olive oil over medium-low heat in a large pot. Add meatballs (in batches) and cook for 3-4 minutes on each side. Turn and brown the meatballs. Remove from the pot and set aside.
  3. Add onion, celery, bell pepper, and garlic. Sauté over medium-high heat until the vegetables become soft.
  4. Stir in beans, beef bone broth, meatballs, and spinach. Season with salt and pepper.
  5. Bring to a boil and simmer for 5-7 minutes or until the internal temperature of the meatballs reach 160°F. Sprinkle with cheese and serve.

Notes

The nutrition facts are calculated with Kettle & Fire Beef Bone Broth.

Nutrition

Keywords: meatball soup

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