Gnocchi, Meatball and Spinach Soup

Gnocchi, Meatball and Spinach soup (2 of 2)This months Secret Recipe Club had me venturing over to Edesia’s Notebook and straight into her soups category of her extensive recipe index. The weather had turned cold rather abruptly when I was deciding what to make however by the time cooking day came it had turned into a hot and humid long weekend.  So I said screw it, turned the air conditioner up high and pulled out my pot to make this amazing Gnocchi, Meatball and Spinach soup.

The original recipe called for sausage but I decided to switch it up and turn it into a wedding soup variation by using these beef and mushroom meatballs.  I added fresh spinach and everything turned out perfectly!

Yields 4

Gnocchi, Meatball and Spinach Soup

By taking out half of the ground beef and adding an equal amount of chopped mushrooms you've reduced the fat of this recipe and added great taste and more nutrients.

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Ingredients

  • For the Meatballs:
  • 1/2 lb ground beef
  • 1/2 lb cremini mushrooms
  • 1 medium onion
  • 4 cloves garlic
  • salt and pepper
  • 1 egg
  • For the Soup:
  • 1/2 large onion, diced
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 cup chicken broth plus 2 cups water
  • 1/2 cup baby spinach
  • 1 lb gnocchi
  • 1 tsp italian seasoning

Instructions

  1. To make the Meatballs:
  2. In a large bowl add the ground beef.
  3. In a food processor chop the onion, mushrooms and garlic really fine.
  4. Using your hands blend together the beef, mushrooms mix and egg until blended.
  5. Roll the meat into 1' sized meatballs.
  6. Heat a couple tablespoonfuls of oil in a large skillet. Add the meatballs and cook until browned on all sides and cooked through about 10-15 minutes.
  7. Transfer to a paper towel lined plate and let cool.
  8. To make the Soup:
  9. In a large stock pot add the oil.
  10. Saute the onion until just translucent.
  11. Stir in the garlic, meatballs and spinach.
  12. Add the broth and italian seasoning and bring to a boil. Reduce heat and simmer 15 minutes.
  13. Add the gnocchi and cook until they puff and float to the top.
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