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Creamy Spinach & Tomatoes Meatball Soup

This Creamy Spinach & Tomatoes Meatball Soup is a comforting and hearty meal that’s perfect for any day of the week. The tender meatballs, creamy broth, and fresh vegetables come together to create a delicious and satisfying soup. It’s packed with flavors and nutrients, making it a great choice for a cozy dinner or a special occasion.
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Equipment

  • Large mixing bowl
  • Baking sheet
  • Large pot
  • Wooden spoon or ladle
  • Knife
  • Cutting board

Ingredients
  

  • For the Meatballs:
  • 1 lb ground beef or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 4 cups fresh spinach chopped
  • Salt and pepper to taste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional, for a bit of heat

Instructions
 

  • Prepare the Meatballs:
  • Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
  • Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned.
  • Cook the Soup:
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Stir in the diced tomatoes, chicken or vegetable broth, and dried basil. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
  • Add the Cream and Spinach:
  • Reduce the heat to low and stir in the heavy cream. Add the chopped spinach and cooked meatballs to the pot. Simmer for another 5-10 minutes until the spinach is wilted and the meatballs are heated through.
  • Season and Serve:
  • Season the soup with salt, pepper, and red pepper flakes (if using). Serve hot, garnished with extra Parmesan cheese if desired.