Meatball Soup with Spinach

Meatball Soup With Spinach Recipe
Oxmoor House


8 servings (serving size: about 1 1/3 cups soup and 1 1/2 teaspoons Parmesan cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 169
Fat 4.6 g
Satfat 1.6 g
Protein 19.5 g
Carbohydrate 13.7 g
Cholesterol 32 mg
Iron 3.0 mg
Sodium 994 mg
Caloriesfromfat 24 %
Fiber 2.1 g
Calcium 97 mg


1 large onion
1 (1.2-ounce) slice white bread
1 pound ground sirloin
1/2 teaspoon black pepper, divided
1 large egg white
2 teaspoons olive oil
1 cup diced carrot
1 cup water
3 (10 1/2-ounce) cans condensed beef consommé, undiluted
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
1 (6-ounce) package fresh baby spinach, coarsely chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese


Grate 2 tablespoons onion; place in a large bowl. Chop remaining onion to measure 2 cups; set aside. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/3 cup. Add the breadcrumbs, meat, 1/4 teaspoon pepper, and egg white to grated onion in bowl; mix with hands until well blended. Shape mixture into 42 (1-inch) meatballs; set aside.

Heat oil in a large Dutch oven over medium heat. Add 2 cups chopped onion and carrot; sauté 5 minutes or until vegetables are tender. Add water, consommé, and tomatoes; bring to a boil. Reduce heat to medium. Carefully add meatballs to soup; simmer 20 minutes or until meatballs are no longer pink. Stir in remaining 1/4 teaspoon pepper and spinach. Ladle soup into bowls, and sprinkle with Parmesan cheese.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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