Hearty Meatball Soup with Spinach


Total Time: 35 minutes; Makes 6 servings


  • 2 cloves garlic, coarsely chopped (~2 tsp minced)
  • 1.5 lb lean ground beef (7% fat)
  • 1/2 cup Italian-style bread crumbs
  • 1 egg, beaten (or 1/4 cup egg substitute)
  • 2 Tbsp sun-dried tomato pesto
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp pepper, divided
  • 1 Tbsp olive oil
  • 8 oz carrot trinity mix (Publix: fresh diced onions, celery, carrots … I usually chop my own fresh veggies – about 1/2 cup each)
  • 3 cups fresh spinach leaves
  • 2 cans cannellini beans (15-16 oz), drained
  • 1 (32-oz) box unsalted chicken stock
  • 1/2 cup grated Parmesan cheese


  1. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 tsp salt, and 1/4 tsp pepper until blended.  Shape into 1-inch meatballs (about 25-30); wash hands.
  2. Preheat large stockpot on medium-high for 2-3 minutes.  Place oil in pan, then add meatballs (in batches); cook and turn 6-8 minutes or until browned.  Remove meatballs from pan and set aside.
  3. Add carrot trinity mix (onions, celery, carrots) and garlic to pan; cook and stir 2-3 minutes or until onions soften.  Add spinach; cook 2-3 minutes or until spinach begins to wilt.
  4. Reduce heat to medium-low; stir in beans, chicken stock, meatballs,a nd remaining 1/4 tsp salt and 1/4 tsp pepper.  Simmer 5-7 minutes or until meatballs are 160 degrees F and soup is hot.  Top with cheese and serve.

Nutritional information: Calories (per 1/6 serving) 390; Fat 14g; Chol 70mg; Sodium 870mg; Carb 27g; Fiber 6g; Protein 38g; Vit A 45%; Vit C 15%; Calcium 15%; Iron 30%

Source: Publix Aprons Simple meals (www.publix.com/aprons)




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