Meatball Soup with Spinach

Yield: 8 servings (serving size: about 1 1/3 cups soup and 1 1/2 teaspoons Parmesan cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 4.6g
  • Saturated fat: 1.6g
  • Protein: 19.5g
  • Carbohydrate: 13.7g
  • Cholesterol: 32mg
  • Iron: 3.0mg
  • Sodium: 994mg
  • Calories from fat: 24%
  • Fiber: 2.1g
  • Calcium: 97mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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