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Italian Meatball Soup with Spinach

Italian Meatball Soup with Spinach

Christina Austin
A hearty, flavourful, & healthy weeknight soup with mushrooms blended right into the meatballs.
Course Soup

Ingredients
  

  • 450 g lean ground beef
  • 200 g cremini or white button mushrooms finely minced
  • 1/4 cup grated Parmesan
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 small onion minced
  • 1 clove garlic minced
  • 1 tbsp balsamic vinegar
  • pinch of salt and pepper
  • 900 ml low sodium beef broth
  • 540 ml can stewed tomatoes with Italian seasoning or diced tomatoes
  • 2 cups fresh baby spinach

Instructions
 

  • Preheat the oven to 425 F.
  • To make the meatballs, start by finely mincing the mushrooms using a food processor with the blade attachment.
  • Combine the finely minced mushrooms with the ground beef, Parmesan, salt, pepper, and Italian seasoning.
  • Mince the onion and garlic, also using the food processor and add 1 tablespoon of that mixture to the meatball mixture.
  • Line a cookie sheet with foil and shape tablespoon and a half size meatballs with your hands or a cookie scoop and place them on the cookie sheet. Bake them in the oven for 20-25 minutes or until brown and release from the foil easily when you try to lift them off with a spatula.
  • While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.
  • When that has softened, after about 4-5 minutes, add the balsamic vinegar, beef broth, and stewed tomatoes. Break the tomatoes up using the spoon so that they are bite-sized pieces.
  • Put the lid on the pot and let it simmer while the meatballs cook in the oven.
  • When the meatballs are cooked, transfer them to the pot and stir gently. Let them simmer together for 10 minutes.
  • Just before serving, add the two cups of fresh baby spinach. If you like, serve with some freshly grated Parmesan cheese.