Author Notes
Hearty and delicious soup made with mini grass fed beef meatballs, organic pasta, and organic veggies in a flavorful organic chicken broth. Easy to make, and healthy. Kids love it! —Dash of Amy
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Ingredients
- Meatballs
-
1 pound
ground beef (grass fed)
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1/4 cup
Italian bread crumbs
-
1/4 cup
Parmesan Cheese
-
1/4 cup
organic milk
-
1
egg
-
1 teaspoon
parsley
-
1/2 teaspoon
black pepper
- Veggies & Broth
-
1/2
large onion, diced
-
2
organic celery stalks, sliced thin
-
3
organic carrots, shredded
-
3
garlic cloves
-
1 tablespoon
olive oil
-
4-6 cups
organic chicken broth
-
1 teaspoon
Mrs. Dash garlic & herb
-
1/2 teaspoon
oregano
-
1/2 teaspoon
basil
-
2 teaspoons
salt
-
1/2 teaspoon
black pepper
-
1 cup
small pasta (ditalini)
-
1
bag organic fresh spinach
Directions
- Meatballs
-
Combine ingredients in a large mixing bowl and form into tiny meatballs.
-
Place on baking sheet, drizzle with olive oil a dusting of dry Parmesan cheese.
-
Bake for 25 minutes at 350 degrees.
- Veggies & Broth
-
Heat a large soup pot over medium heat, and add olive oil and vegetables; cook several minutes until veggies soften.
-
Add broth & spices and bring to a boil.
-
Add the pasta and reduce heat to a low boil, and cook about 5 minutes.
-
Add meatballs and spinach and cook until done, about 5 minutes.
-
Top with fresh Parmesan cheese.
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