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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
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
Italian
Servings
4
people
Calories
623
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
623
kcal
Carbohydrates:
95
g
Protein:
31
g
Fat:
13
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Trans Fat:
0.4
g
Cholesterol:
82
mg
Sodium:
957
mg
Potassium:
866
mg
Fiber:
5
g
Sugar:
7
g
Vitamin A:
426
IU
Vitamin C:
6
mg
Calcium:
93
mg
Iron:
4
mg
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