Ingredients
Scale
- 1 pound Ground beef
- 1/2 cup Breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 1 Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups Beef broth
- 1 can (14.5 oz) Diced tomatoes (canned)
- 1 cup Heavy cream
- 2 cups Spinach
- Fresh basil (for garnish) to taste
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently and roll into 1-inch meatballs.
- In a large pot, bring the beef broth to a gentle boil. Carefully drop the meatballs into the broth and simmer for about 15 minutes, until they are cooked through.
- Add diced tomatoes to the pot and continue to simmer for an additional 5 minutes. Reduce the heat and stir in heavy cream, then add spinach and stir until it wilts. Season with salt and pepper to taste.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. Pair the soup with crusty bread or a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg