Publix Aprons

Hearty Meatball Soup with Spinach

Hearty Meatball Soup with Spinach
Total Time:
35 minutes


1 1/2 lb lean ground beef, 7% fat
1/2 cup Italian-style bread crumbs
1/4 cup egg substitute (or 1 egg, beaten)
2 tablespoons sun-dried tomato pesto
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive (or canola) oil
8 oz trinity mix (fresh diced onions, celery, bell peppers)
1 teaspoon chopped garlic
3 cups fresh spinach leaves
2 cans cannellini beans (15–19 oz), drained
1 (32-oz) box chicken broth (or stock)
1/2 cup grated Parmesan cheese


  1. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands.
  2. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pan and set aside.
  3. Add trinity mix and garlic to pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt. Drain beans.
  4. Reduce heat to medium-low; stir in beans, stock, meatballs, and remaining 1/4 teaspoon each salt and pepper; simmer 5–7 minutes and until meatballs are 160°F and soup is hot. Top with cheese and serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 370kcal; FAT 13.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 1420mg; CARB 27g; FIBER 6.00g; SUGARS 5g; PROTEIN 34g; CALC 15%; VIT A 30%; VIT C 15%; IRON 30%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star