Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Feel free to substitute ground turkey for the beef if you prefer a lighter option. You can also use kale instead of spinach for a different twist!
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined. Roll the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. Once browned, remove the meatballs from the pot and set aside.
- In the same pot, add chopped onion and carrots. Sauté until the onions are translucent and the carrots have softened, about 5 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the meatballs to the pot. Cook for 10 minutes, allowing the flavors to meld.
- Reduce the heat to low, then stir in the heavy cream and fresh spinach. Cook until the spinach is wilted and the soup is heated through, about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot and enjoy the comforting flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International