This sensational Italian soup is simple to prepare, light, satisfying, and loaded with tasty beef meatballs and savory spinach. It’s also easy to customize: Make the meatballs using pork, turkey, or a combination. Swap in other greens, such as kale, Swiss chard, or escarole, for some variety. Just be sure to recalculate any macros if you make changes. Leftovers will keep in a sealed container in the refrigerator for 3 days; to reheat, simmer gently over low heat.
This was so yummy! And the presentation is so nice with a dollop of fresh Parmesan cheese and a hint of pepper.
This was easier and tastier than I thought. Really easy to make and my husband loved it. I followed the tip of adding red pepper flakes to the meatballs and also the soup and really liked it. I even forgot the parsley in the meatballs and didn’t really miss it. I used 4 cups chicken stock and 2 cups vegetable stock because that’s what I had, and it was great.
I like this soup a lot. It’s light yet filling. Sometimes I want to eat super light.
Great, easy to make soup. Girlfriend loved it. I used pork instead of beef. Is that what Italians eat at weddings?