Hearty Meatball Soup

Hearty Meatball Soup

Ingredients

Meatballs:

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Soup:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups beef broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup small pasta (such as ditalini or orzo)
2 cups fresh spinach, chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the beef broth and diced tomatoes. Stir in the dried basil and dried thyme. Bring the soup to a simmer.
Add the browned meatballs back to the pot. Simmer for 20 minutes to allow the flavors to meld.
Add the small pasta and cook according to package instructions, usually about 8-10 minutes, until the pasta is tender.
Stir in the chopped fresh spinach and cook for another 2-3 minutes until wilted.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh parsley.