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RECIPES

Meatball and Vegetable Soup 

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Meatball and Vegetable Soup

 

 

 

 



 Ingredients:

**For the meatballs:**
– 1 pound ground beef
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper

**For the soup:**
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 zucchini, chopped
– 1 bell pepper, chopped
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups spinach leaves

 Directions:

1. **Prepare the Meatballs:**
– In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix well.
– Form into small meatballs, about 1 inch in diameter.

2. **Cook the Meatballs:**
– Heat 1 tablespoon of olive oil in a large pot over medium heat.
– Add meatballs and cook until browned on all sides. Remove meatballs from the pot and set aside.

3. **Make the Soup:**
– In the same pot, add the remaining tablespoon of olive oil.
– Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
– Add zucchini and bell pepper, and cook for another 5 minutes.
– Pour in the beef broth and diced tomatoes. Bring to a simmer.
– Add the meatballs back to the pot along with dried basil, oregano, salt, and pepper.
– Simmer for 20 minutes or until the vegetables are tender and the meatballs are cooked through.
– Stir in spinach and cook until wilted, about 2 minutes.

4. **Serving:**
– Ladle the soup into bowls and serve hot.

 Time & Nutrition:
– **Prep Time:** 20 minutes
– **Cooking Time:** 40 minutes
– **Total Time:** 1 hour
– **Kcal:** 300 kcal per serving
– **Servings:**

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