Ingredients
Scale
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup small pasta (elbow or ditalini)
- 2 cups chopped spinach or kale
Instructions
- In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- Heat a large pot over medium heat, add meatballs, and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add chicken broth and diced tomatoes. Bring to a simmer.
- Add pasta and cook until al dente, about 8 minutes.
- Return meatballs to the pot, add greens, and cook until wilted, about 3 minutes.
- Serve hot, garnished with additional Parmesan or fresh herbs if desired.
Notes
- You can substitute turkey for beef for a leaner option.
- This soup is easily made ahead and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (use gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg