This Spinach Meatball Soup is hearty and easy to make.
Prep Time20mins
Cook Time1hr
Total Time1hr20mins
Course: Soup
Cuisine: American
Servings: 8Servings
Calories: 459kcal
Author: AndreAnna McLean
Ingredients
For the mirepoix:
2tablespoonsunsalted butter
¼cuponiondiced
¼cupcarrotsdiced
½cupcelery hearts and leavesdiced
2garlic clovesminced
1tablespoonfresh parsleyminced
½teaspoonfresh rosemaryminced
For the soup:
12cupsgluten-free chicken stock
5carrotspeeled and sliced
2celery stalkssliced
1poundparsnipspeeled and sliced
1large leekcleaned and sliced
For the meatballs:
1½poundsground chicken or turkey
1cupfrozen spinachthawed and squeezed to remove extra water
2tablespoonsfresh oniongrated
1teaspoongarlicfinely minced
2tablespoonsDijon mustard
2large eggs
1cupalmond flour
⅛cupParmesan cheeseoptional
½teaspoonkosher or fine sea salt
Few turns of cracked black pepper
Instructions
Make the mirepoix by melting the butter in a large pot and adding the onions, carrots, and celery. Add the garlic and herbs and stir to combine. Cook until translucent.
Add the stock and remaining soup ingredients to the pot and turn on medium-high heat, cooking on a low boil for 15-20 minutes.
While the soup is cooking, make the meatballs. In a large bowl, add all ingredients in order listed, and mix well. Form the balls and drop slowly with a slotted spoon into the soup. If the meat mixture is too sticky to form balls, refrigerate for 30-60 minutes while your soup simmers on low. Once the meatballs have been added, simmer an additional 30-45 minutes.