Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup chopped spinach
Instructions
- Preheat oven to 375°F. Mix ground meat, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- Bake meatballs on a baking sheet for 15 minutes until browned.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until tender.
- Add chicken broth and diced tomatoes, bring to a simmer.
- Gently add baked meatballs to the soup and cook for 10 minutes.
- Stir in chopped spinach and cook for another 2 minutes. Serve hot.
Notes
- You can substitute ground turkey for beef for a leaner option.
- Add crushed red pepper for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baked meatballs, Stovetop
- Cuisine: Italian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
