Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Hannah Klinger
Recipe by Cooking Light May 2015

Gallery

Credit: Jason Varney; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shape sausage into 42 meatballs. Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs; cook 2 minutes on each side. Remove meatballs from pan. Add onion, carrot, and minced garlic to pan; sauté 4 minutes. Add chicken stock and water; bring to a simmer. Add meatballs; cook 2 minutes. Stir in spinach, pasta mixture, dill, lemon juice, salt, and pepper; cook 2 minutes. Place 1 1/3 cups soup in each of 6 bowls; top each serving with 2 teaspoons grated Parmesan cheese.

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Nutrition Facts

234 calories; fat 15g; saturated fat 3.8g; mono fat 7.1g; poly fat 1.7g; protein 14g; carbohydrates 11g; fiber 2g; cholesterol 44mg; iron 2mg; sodium 634mg; calcium 81mg.
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