This soup is full of all kinds of good things: tiny meatballs, spinach, and pasta. And the icing on top? It’s light, too!
In a bowl combine the meat, eggs, bread crumbs, parmesan cheese, basil and garlic. Shape the mixture into 3/4″ meatballs. In a soup pot, heat the broth to boiling; add the meatballs. Cook for 10 minutes. Add the spinach and pasta and continue cooking until the pasta is tender. Serve.
You can use 1 cup frozen chopped spinach in place of fresh spinach.
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
gwenintexas on 4.13.2010
I made this tonight. Forgot to buy basil, so I used a couple of tablespoons of basil pesto in the meatballs and skipped the garlic – it was wonderful. Very simple soup that was amazingly flavorful. Super easy to make, too.
Loved it with some crusty Italian bread with, you guessed it, more pesto. YUMM!
mikewas on 4.4.2010
80 fl oz is 10 cups.
nyima on 4.2.2010
This sounds delicious! Can’t wait to make it. But, did you mean 8 cups of broth? …