Mini meatball soup

Mini meatball soup

Mini meatball soup

Mini meatball soup photo 1
Mini meatball soup photo 2
Mini meatball soup photo 3


  • water - 2 c
  • beaten egg - 1 item
  • cloves garlic, minced - 2 item
  • salt and freshly ground pepper to taste - 1 item
  • medium onion, chopped - 1 item
  • carrots, peeled and chopped - 2 item
  • ribs celery, chopped - 2 item
  • plain bread crumbs - 1/2 c
  • extra-virgin olive oil - 2 Tbsp
  • bay leaves fresh or dried - 2 item
  • ground beef, pork and veal combined - 1 lb
  • Parmigiano or Romano cheese, grated - 1/2 c
  • freshly grated or ground nutmeg - 1/2 tsp
  • chicken stock or broth - 6 c
  • dried pasta rings, elbow, ziti
  • triple washed fresh spinach, coarsely chopped - 1 lb

How to make mini meatball soup:

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings to your preference.

Recipe categories: Low cholesterol, Low sodium, Soups & stews.

Mini meatball soup
Average rating: 3 of 5, total votes: 5
Cook. Time: PT47M
Total Time: PT47M

Cause of complaint:

Related ingredients:
sugar, eggs, milk, butter, ground red pepper, potatoes, ground pepper, jar tomato & basil sauce
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