GNOCCHI, SPINACH, AND MEATBALL SOUP

Gnocchi, Spinach, and Meatball Soup image

This is one of those soup dishes ideal for warming the soul during a winter day. This is similar to an Italian wedding soup but creamy with meatballs and potato gnocchi. I make my own chicken stock and meatballs but you can use store-bought.

Provided by James

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes

Time 1h

Yield 10

Number Of Ingredients 24

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Ingredients

2 tablespoons olive oil, or as needed
4 (32 ounce) cans low-sodium chicken broth
1 large yellow onion, diced
4 cloves garlic, minced
1 large bay leaf
2 teaspoons Italian seasoning
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 carrot, shredded
2 cups thinly sliced escarole
2 (17.5 ounce) packages potato gnocchi
1 cup half-and-half
6 ounces fresh baby spinach leaves
2 tablespoons minced fresh basil or Italian parsley
¼ cup freshly grated Parmesan cheese, or more as needed for serving
1 ¼ pounds ground beef
1 large egg, beaten
¼ cup Italian seasoned bread crumbs
2 tablespoons Parmesan cheese, grated
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
¼ teaspoon black pepper

Steps:

Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
Remove bay leaf and serve soup with Parmesan cheese.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.1 g, Cholesterol 90.5 mg, Fat 21.6 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 10.4 g, Sodium 634.2 mg, Sugar 2.6 g