Meatball Soup with Spinach |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 large onion |
1 (1.2-ounce) slice white bread |
1 pound ground sirloin |
1/2 teaspoon black pepper, divided |
1 large egg white |
2 teaspoons olive oil |
1 cup diced carrot |
1 cup water |
3 (10 1/2-ounce) cans condensed beef consommé, undiluted |
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained |
1 (6-ounce) package fresh baby spinach, coarsely chopped |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Grate 2 tablespoons onion; place in a large bowl. Chop remaining onion to measure 2 cups; set aside. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/3 cup. Add the breadcrumbs, meat, 1/4 teaspoon pepper, and egg white to grated onion in bowl; mix with hands until well blended. Shape mixture into 42 (1-inch) meatballs; set aside.
2. Heat oil in a large Dutch oven over medium heat. Add 2 cups chopped onion and carrot; sauté 5 minutes or until vegetables are tender. Add water, consommé, and tomatoes; bring to a boil. Reduce heat to medium. Carefully add meatballs to soup; simmer 20 minutes or until meatballs are no longer pink. Stir in remaining 1/4 teaspoon pepper and spinach. Ladle soup into bowls, and sprinkle with Parmesan cheese.
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