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Meatballs with Pasta & Spinach Soup

Categories: BeefSoups
Contributed by: chelle belle

Yummy, yummy!!! Great idea ~ I REALLY love new recipies! Those sound so good!!!

Here's one of my fav's....


  • for the meaballs:
  • 1/2 pound lean ground sirloin (I use 90/10)
  • 1/2 medium onion, minced
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • parsley, salt, pepper

    For the soup:
  • 1-32 oz box, plus one 14-oz can chicken broth (or 3 cans broth)
  • 1 large carrot, grated
  • Rotini pasta, about 1/2 of a one-pound box
  • 1-10oz bag pre-washed spinach


Pour the chicken broth into a large dutch oven, and bring to a simmer. Meanwhile, form meatballs (about the diameter of a quarter). Add meatballs and shredded carrot to the broth, and bring to a gentle boil. Then reduce to a simmer till meatballs are done.

Add bag of spinach and stir gently. Turn heat off and cover pot for about 5-10 minutes until spinach is soft.

I like to boil my noodles separately (so they don't get all soggy and soak up all the yummy broth) and just place tender noodles in bottom of soup bowl and ladle soup on top; but, you can cook the noodles right in with the broth (saves another pan to wash, but you might need to add more broth!)

Serve topped with crushed red pepper flakes and freshly grated parmesan cheese (NO can stuff!!!) Great with hot, crusty bread! Yummm!
chelle belle