Meatball and Spinach Pasta Soup
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.
Equipment
Food processor
Large skillet (12-inch / 30cm)
Large stockpot (6-quart / 5.7L)
Large mixing bowl
Sheet pan or plate lined with paper towels
Instant-read thermometer
Ingredients
Meatball Ingredients
½ pound ground beef - minced beef, about 225g- ½ pound cremini mushrooms - about 225g
1 medium yellow onion
4 cloves garlic- ½ teaspoon fine sea salt - adjust to taste
¼ teaspoon ground black pepper
1 medium egg- 2-3 tablespoons neutral oil - vegetable or canola, for browning
Soup Ingredients
- ½ large yellow onion - diced
1 tablespoon olive oil- 4 cloves garlic - minced, separate from meatball garlic
4 cups chicken stock - chicken broth or chicken bouillon, about 960ml
2 cups water - about 480ml
2 cups baby spinach - loosely packed, about 60g- 1 pound tagliatelle - about 450g
1 teaspoon Italian seasoning
Instructions
Meatball Instructions
- In a large mixing bowl, add the ground beef.½ pound ground beef
- In a food processor, chop the onion, mushrooms and garlic fine.½ pound cremini mushrooms, 1 medium yellow onion, 4 cloves garlic
- Using your hands, blend together the beef, mushroom mix, egg, salt, and pepper until just combined.½ pound ground beef, ½ pound cremini mushrooms, 1 medium yellow onion, 4 cloves garlic, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper, 1 medium egg
- Roll the meat into 1-inch sized meatballs.
- Heat 2-3 tablespoons of neutral oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown on all sides, about 8-10 minutes total. The meatballs do not need to be cooked through — they will finish cooking during the 15-minute simmer in the broth.2-3 tablespoons neutral oil
- Transfer to a paper towel-lined plate and let cool.
Soup Instructions
- In a large stockpot, add the olive oil.1 tablespoon olive oil
- Sauté the diced onion over medium heat until just translucent, about 3-4 minutes.½ large yellow onion
- Stir in the garlic and the browned meatballs.4 cloves garlic
- Add the chicken stock, water, and Italian seasoning and bring to a boil. Reduce heat and simmer for 15 minutes until meatballs reach an internal temperature of 160°F / 71°C.4 cups chicken stock, 2 cups water, 1 teaspoon Italian seasoning
- Add the tagliatelle and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. If the broth level drops too low, add an extra ½ cup (120ml) of water.1 pound tagliatelle
- Stir in the baby spinach and cook for 1-2 minutes until just wilted.2 cups baby spinach
- Taste the broth and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve immediately.½ teaspoon fine sea salt, ¼ teaspoon ground black pepper
Notes
Storage: Keep soup in airtight containers in the fridge for up to 4 days. Store pasta separately to prevent it from becoming mushy.
Freezing: Freeze meatballs and broth (without pasta) for up to 3 months. Cook fresh tagliatelle when reheating.
Make-Ahead: Brown the meatballs up to 2 days ahead and refrigerate. Add them directly to the simmering broth.
Substitution: Swap tagliatelle for ditalini or orzo if you prefer a smaller pasta shape. Ground turkey works but handle gently and chill formed meatballs 20 minutes before browning.
Pro Tip: Chill formed meatballs on a sheet pan for 15 minutes before browning — cold meatballs hold their shape better in the hot skillet and develop a more even crust.
Nutrition
Serving: 1servingCalories: 818kcalCarbohydrates: 99gProtein: 36gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 184mgSodium: 736mgPotassium: 1134mgFiber: 6gSugar: 9gVitamin A: 1554IUVitamin C: 10mgCalcium: 122mgIron: 5mg
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