CHICKEN SOUP WITH MINI MEATBALLS AND SPINACH

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Chicken Soup With Mini Meatballs and Spinach image

The success of this soup will depend on the quality of your chicken broth so use the best! Frozen spinach can be used in place of fresh.

Provided by Kittencalrecipezazz

Categories     Meat

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

3 quarts chicken broth
2 1/2 cups fresh spinach, packed (stems removed and rinced)
1 cup finely diced carrot
2 cups cooked small shell pasta (or use cooked rice)
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)
grated parmesan cheese
1/2 lb extra lean ground beef
2 fresh garlic cloves, minced
1 egg
3 tablespoons grated parmesan cheese
2 tablespoons dry breadcrumbs
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon fresh ground black pepper

Steps:

  • For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
  • Shape into 3/4-inch balls and place on a plate.
  • In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
  • Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
  • Add in cooked pasta or rice and heat through.
  • Season with black pepper.
  • Ladle into bowls and top with Parmesan cheese.

Nutrition Facts : Calories 172.7, Fat 4.1, SaturatedFat 1.5, Cholesterol 36.5, Sodium 985, Carbohydrate 17.7, Fiber 1.2, Sugar 1.8, Protein 14.8

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