Gnocchi, Spinach, and Meatball Soup

Prep Time:
20 mins

Cook Time:
40 mins

Total Time:
1 hr

Servings:
10

Ingredients

Meatballs:

1 ¼poundsground beef
• 1largeegg, beaten
• ¼cupItalian seasoned bread crumbs
• 2tablespoonsParmesan cheese, grated
• 1teaspoononion powder
• 1teaspoonItalian seasoning
• 1teaspoonWorcestershire sauce
• ¾teaspoongarlic salt
• ¼teaspoonblack pepper

Directions

Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.

Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.

Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.

Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.

Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

Cook’s Note

You can use ground turkey instead of ground beef.

You can refrigerate soup overnight and skim fat off the top the next day.

Nutrition Facts (per serving)