Meatball Soup
Meatball soup. Some people might call this Wedding soup. We just call it delicious.
Soups are really not my most favorite things to eat. I always feel like I need something else to go with it. A sandwich, toast, something. I don’t feel like just soup is a meal. So I try to make my soups as filling as possible, so that in 20 minutes, I am not in the refrigerator looking for a snack.
Sometimes we use ground chicken in this, most times we use ground turkey. This is definitely one of those meals that you work for just a few minutes, and let it go on its own. Then about 10 minutes before you are ready to eat, add in the spinach. A great dinner for those busy nights.
Meatball Soup
For the meat balls:
- 1 lb ground turkey or chicken
- 1 medium carrot
- 1/2 medium onion
- 2-3 cloves garlic
- 1 large egg
- 1 tsp parsley
- 1 tsp seasoned salt mix
- 1/2 tsp ground thyme
- 1/2 cup bread crumbs
For the stock:
- 4 cups chicken stock
- 4 cups water
- 1 clove garlic, grated
- 1 tsp seasoned salt mix
- 1 can white/northern beans, drained and rinsed well
- 8 oz frozen chopped spinach
- Fresh grated Asiago (optional)
Using a large heavy bottom pot, add liquids, grated garlic and rinsed beans. Keep on medium-high heat while making the meatballs.
Add carrot, onion, and garlic to food processor bowl. Pulse until chopped. Add in ground meat, egg and bread crumbs. Pulse in short bursts until everything is combined, and mostly smooth.
By this time, your stock should be almost boiling. Using an ice cream scoop, portion out the meat balls and drop directly into the hot liquid.
Cover, keep at a simmer until all meatballs float, about 30 minutes. Gently stir.
10 minutes before you are ready to eat, add in frozen spinach. Heat spinach through.
Serve topped with grated Asiago if desired.
Do you love soups? What is your favorite type? Leave a comment below or tag us on Instagram @Anges_Table and let us know.