Ingredients
Scale
- 1 lb ground beef or pork
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 1 cup spinach or kale, chopped
- Fresh parsley for garnish
Instructions
- Mix ground meat with breadcrumbs, Parmesan, garlic, egg, Italian seasoning, salt, and pepper. Form into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs until cooked through. Remove and set aside.
- Sauté onion, carrots, and celery in the same pot until tender.
- Add crushed tomatoes and chicken broth. Bring to a boil.
- Reduce heat, add meatballs back into the soup, and simmer for 15 minutes.
- Stir in spinach or kale and cook until wilted.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- You can substitute ground turkey or chicken for a lighter option.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
