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Meatball Soup
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| Servings | Prep Time |
| 8-12people | 50minutes |
| Passive Time |
| 30minutes |
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Ingredients
Meatballs
- 1cup frozen spinachdefrosted and drained well
- 1-1 1/2lbs ground beef
- 1 egg
- 1 1/4cup parmesan cheeseshredded
Soup
- 1/2pound baconcut into 1/2″ pieces
- 5cups mixed vegetableschopped
- 4cups chicken stockgluten free
- 4cups water
- 1/2tsp garlicminced
- 1tsp oregano
- salt and pepperto taste
- 8oz elbow macaronigluten free, uncooked
Instructions
- 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 until ready to serve.
- To serve: scoop warm pasta into each bowl and then scoop hot soup over the top. Sprinkle with additional cheese, if desired.
Recipe Notes
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.
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