Calabrian meatball soup with spinach
This steamy pot of goodness will surely warm a winter's day. Lean ground beef keeps the soup healthy.
Maria Desiderata Montana, San Diego food journalist
To print this recipe, choose a print size:
12 cups chicken broth
8 oz. spinach
1 lb. lean ground beef
1 1/2 cups breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, crushed
2 tbsp. dried parsley
2 large carrots, peeled and sliced
2 tbsp. extra virgin olive oil
Grated Pecorino Romano cheese
Pour chicken broth into a large saucepot; set aside. Rinse and drain spinach; set aside.
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, parsley and eggs. With your hands, incorporate all ingredients until thoroughly combined. Roll mixture into meatballs, as big or as small as you like. Place on a large plate.
Set heat to high and bring broth to a boil. Reduce heat just a bit and carefully drop meatballs in, one at a time. Add spinach, carrots and olive oil. Cover and let soup simmer until spinach is wilted and meatballs are cooked through, about 15 minutes.
Ladle soup into bowls and serve. Garnish with Pecorino Romano cheese.