Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup spinach or kale, chopped
Instructions
- Preheat oven to 400°F (200°C). Combine ground meat, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- Bake meatballs on a baking sheet for 15-20 minutes until cooked through.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until tender.
- Add broth and diced tomatoes; bring to a boil.
- Add baked meatballs to the soup, reduce heat, and simmer for 15 minutes.
- Stir in spinach or kale and cook for another 5 minutes. Serve hot.
Notes
- For gluten-free, use gluten-free bread crumbs.
- Feel free to add other vegetables like zucchini or bell peppers.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Bake, simmer
- Cuisine: Italian
- Diet: Dairy-Free (if cheese omitted)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg