Comfort Soup Spinach Meatballs Recipes

QUICK AND SIMPLE MEATBALLS

Quick and Simple Meatballs image

Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 24 meatballs.

Number Of Ingredients 10

Ingredients

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef

Steps:

Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

HEARTY MEATBALL SOUP WITH SPINACH

Hearty Meatball Soup With Spinach image

My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery

Provided by tammy dalton

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 lbs 93% lean ground beef, 7% fat
1/2 cup Italian breadcrumbs
1 eggs, beaten or 1/4 cup egg substitute
2 tablespoons sun-dried tomato pesto
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
8 ounces assorted fresh vegetables, diced (onions, celery and carrots)
3 cups fresh spinach leaves
2 (16 ounce) cans cannellini beans, drained
1 (32 ounce) box unsalted chicken stock
1/2 cup parmesan cheese, grated

Steps:

Chop garlic.
Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
Shape into 1-inch meatballs (about 25-30); wash hands.
Preheat large stockpot on medium-high 2-3 minutes.
Place oil in pan; add meatballs (in batches).
Cook and turn 6 to 8 minutes or until browned.
Remove meatballs from pan and set aside.
Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
Top with Parmesan cheese and serve.

Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4

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