Yummy Meatball and Spinach Pasta Soup

Last weekend, the weather had turned cold rather abruptly when I was deciding what to make; however, it had turned into a hot and humid long weekend by the time cooking day came. So I said screw it, turned the air conditioner up high and pulled out my pot to make this amazing meatball and spinach pasta soup.

The original recipe used sausage, but I switched it up and turned it into a wedding soup variation using these beef and mushroom meatballs. I added fresh spinach, and everything turned out perfectly!

Yummy Meatball and Spinach Pasta Soup

Gretel Shaw

Give this meatball and spinach pasta soup a try and I know your life will change. It is that good and you can easily perfect it at the first attempt.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Soup

Cuisine Italian

Servings 4 people

Calories 623 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meatball Ingredients

• ½ pound ground beef (minced beef)
•  
  ½ pound cremini mushrooms
• 1 medium yellow onion
• 4 cloves garlic
• 1 pinch salt
• 1 pinch ground black pepper
• 1 medium egg

Soup Ingredients

• ½ large yellow onion - diced
• 1 tablespoon olive oil
• 4 cloves garlic - minced
• 4 cups chicken stock (chicken broth or chicken bouillon)
• 2 cups water
• ½ cup baby spinach
•  
  1 pound tagliatelle
• 1 teaspoon Italian seasoning

Instructions

 

Meatballs Instructions

• In a large bowl, add the ground beef.
• In a food processor, chop the onion, mushrooms and garlic fine.
• Using your hands, blend together the beef, mushrooms mix and egg until blended.
• Roll the meat into 1-inch sized meatballs.
• Heat tablespoonfuls of oil in a large skillet. Add the meatballs and cook until browned on all sides and cooked through about 10 to 15 minutes.
• Transfer to a paper towel-lined plate and let cool.

Soup Ingredients

• In a large stockpot, add the oil.
• Saute the onion until just translucent.
• Stir in the garlic, meatballs and spinach.
• Add the broth and Italian seasoning and bring to a boil. Reduce heat and simmer for 15 minutes.
• Add the pasta and cook until they puff and float to the top.

Nutrition

Calories: 623kcalCarbohydrates: 95gProtein: 31gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 82mgSodium: 957mgPotassium: 866mgFiber: 5gSugar: 7gVitamin A: 426IUVitamin C: 6mgCalcium: 93mgIron: 4mg

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