This past week has been ridiculously rainy and cold in our area. Not exactly my ideal, but perfect weather for soup. I had ground beef, bacon and vegetable bits to use before they went bad, and this meatball soup was a great way to use those leftovers.
Use whatever vegetables, you have on hand. In my soup, I used a combination of onion, celery, carrots and zucchini, but other vegetables would be equally tasty.
You can make this soup on the weekend and keep it refrigerated for a quick, hot dinner during the week.
Defrost and drain spinach. Place between paper towels to remove any excess moisture.
In a bowl, combine meatball ingredients, mixing well. Roll out tablespoon sized meatballs and place on a platter. When the meatballs are all rolled, cover with plastic wrap and refrigerate for 30 minutes.
While meatballs are chilling, cook bacon and set aside. Reserve 2 tablespoons of bacon fat in pan.
Saute vegetables in pan with bacon fat until soft. Set aside.
In a large pot or dutch oven, measure out broth, water, garlic and spices. Bring to a simmer.
Brown meatballs well on all sides.
Add meatballs, sauteed vegetables and bacon to broth. Heat all the way through.
Make pasta according to package directions. Drain well. Keep separate from soup.
To serve: scoop warm pasta into each bowl and then scoop hot soup over the top. Sprinkle with additional cheese, if desired.
This soup freezes well. To freeze, do not add pasta. Allow soup to cool and store in airtight plastic freezer containers.
This Meatball Soup recipe is gluten free.