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Prep Time: 15 mins
Cook Time: 65 mins
Servings: 6

Italian Meatball and Spinach Soup

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79

Our flavourful Italian Meatball and Spinach Soup is a hearty soup that will satisfy on any day of the week. Pork meatballs are prepared with Villaggio® Classico Italian Style Thick Slice White Bread and savoury seasonings for delicious flavour in every spoonful.

Snacks and Apps
Italian Classics
Sliced Bread

Ingredients

Meatball:

  • 2 slices Villaggio® Classico Italian Style Thick Slice White Bread, toasted
  • 1 lb (500 g) ground pork
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) Italian seasoning
  • 2 cloves garlic, minced
  • 1/4 tsp (2 mL) each salt and pepper
  • 2 tbsp (25 mL) olive oil

Soup:

  • 8 cups (2 L) chicken broth
  • 6 cups (1.5 L) baby spinach1 tbsp (15 mL) olive oil
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) grated Parmesan cheese

Directions

Meatballs:

  1. In a food processor, pulse toasted bread to make fine crumbs; mix together with ground pork, Worcestershire sauce, Italian seasoning, garlic, salt and pepper.
  2. Form into 24 balls, about 1 inch (2.5 cm) in diameter.
  3. Heat oil in a large nonstick skillet set over medium-high heat; brown meatballs, in batches if necessary, for 3 to 4 minutes.
  4. Transfer to a plate.

Soup:

  1. Heat olive oil in a large saucepan or Dutch oven set over medium heat; cook onion, garlic and carrots, stirring, for about 5 minutes or until onion is tender.
  2. Stir in chicken broth.
  3. Bring to boil; reduce heat and simmer for about 15 minutes or until vegetables are tender.
  4. Add meatballs; simmer for about 10 minutes or until cooked through.
  5. Stir in spinach and cook for about 2 minutes or until wilted.
  6. Sprinkle with grated Parmesan before serving.

Tip: Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 1 month.