Italian Spinach Soup With Meatballs
A comforting Italian-inspired spinach soup with tender meatballs, flavorful vegetables, and pasta, perfect for a hearty, savory meal that suits family dinners and gatherings.
Ingredients
- 3 qt chicken broth ⓘ
- 2 ribs celery, cut into chunks ⓘ
- 2 large carrots, cut into chunks ⓘ
- 1 large onion, quartered ⓘ
- 1 lb ground beef ⓘ
- 1 1/2 slices bread, crumbled
- 1 large egg, beaten
- 2 Tbsp grated Parmesan cheese ⓘ
- 1 Tbsp chopped parsley ⓘ
- salt and pepper to taste ⓘ
- 1 can (16 oz) Italian tomatoes ⓘ
- 2 Tbsp olive oil ⓘ
- 2 tsp dried basil ⓘ
- 2 Tbsp lemon juice ⓘ
- 4 cloves garlic, crushed ⓘ
- 1 package frozen chopped spinach ⓘ
- 1 cup seashell macaroni ⓘ
Instructions
- Combine chicken broth, celery, carrots, and onion in a soup kettle.
- Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Mix ground beef, crumbled bread, beaten egg, grated Parmesan, chopped parsley, salt, and pepper to make the meat mixture.
- Shape the mixture into 1-inch meatballs.
- Cook the meatballs in a large nonstick skillet until browned.
- Add the cooked meatballs to the broth with vegetables and cook for an additional 10 minutes.
- Add the canned Italian tomatoes, frozen chopped spinach, seashell macaroni, dried basil, crushed garlic, olive oil, and lemon juice.
- Cook everything together for 20 minutes until flavors meld and pasta is tender.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth. If you're short on time, pre-cooked meatballs can be used as a substitute. You can also swap the seashell macaroni for any small pasta like ditalini or orzo. Adjust the seasoning to taste, and feel free to add other vegetables like zucchini or bell peppers for more variety.
Serving Suggestions
Serve this Italian Spinach Soup With Meatballs with a sprinkle of additional grated Parmesan cheese on top and a slice of crusty bread for a complete meal. A side salad with a light vinaigrette can complement the dish beautifully. For a heartier option, pair it with the Classic Chicken Risotto for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat until hot, adding a splash of broth if the soup thickens too much. This soup also freezes well; just ensure you leave out the pasta before freezing, as it can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Spinach Soup With Meatballs contains roughly 2036 calories, with 32g protein, 299g carbohydrates, and 84g fat. It is an excellent source of vitamin A (297% of the Daily Value), dietary fiber (82% of the Daily Value), and iron (70% of the Daily Value). Note that it is relatively high in sodium, at 2920mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Add about 6 cups of fresh spinach leaves towards the end of cooking, just until wilted, for a vibrant color and fresh taste.
What can I do if I don’t have Italian tomatoes?
If you don't have Italian tomatoes, you can use any canned diced tomatoes. Just add a teaspoon of Italian seasoning or a pinch of sugar to balance the acidity.
Can I make this soup vegetarian?
Absolutely! Substitute the ground beef with lentils or plant-based meat alternatives and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).