Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped spinach
- Fresh parsley and grated Parmesan for garnish
Instructions
- In a large bowl, combine ground beef, bread crumbs, Parmesan, garlic, egg, oregano, salt, and pepper. Form into small meatballs.
- In a large pot, bring chicken broth to a boil. Add meatballs and cook until they float, about 10 minutes.
- Stir in diced tomatoes, carrots, and celery. Reduce heat and simmer for 20 minutes.
- Add chopped spinach and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Ensure meatballs are small to cook evenly in the broth.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg