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Gnocchi, Spinach, and Meatball Soup

Gnocchi, Spinach, and Meatball Soup

Cost $25, save $20

Source: Recommended by CookPal

  • 40 Min
  • 10 Servings
  • $25

INGREDIENTS

  • Soup Base

    • 2 tablespoons olive oil
    • 🧅 1 large yellow onion, diced
    • 🧄 4 cloves garlic, minced
    • 4 (32 ounce) cans low-sodium chicken broth
    • 1 large bay leaf
    • 2 teaspoons Italian seasoning
    • 🧂 ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper

  • Gnocchi and Vegetables

    • 2 (17.5 ounce) packages potato gnocchi
    • 2 cups thinly sliced escarole
    • 🥕 1 carrot, shredded
    • 1 cup half-and-half
    • 6 ounces fresh baby spinach leaves
    • 2 tablespoons minced fresh basil or Italian parsley
    • ¼ cup freshly grated Parmesan cheese

  • Meatballs

    • 1 ¼ pounds ground beef
    • 🥚 1 large egg, beaten
    • ¼ cup Italian seasoned bread crumbs
    • 2 tablespoons Parmesan cheese, grated
    • 1 teaspoon onion powder
    • 1 teaspoon Italian seasoning
    • 1 teaspoon Worcestershire sauce
    • 🧂 ¾ teaspoon garlic salt
    • ¼ teaspoon black pepper

STEPS

1

Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.

2

Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.

3

Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.

4

Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.

5

Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

NUTRIENTS

Per 1 serving

🔥

381

Calories

  • 21
    Protein
  • 26
    Carbs
  • 22
    Fats

💡 Use fresh Parmesan cheese for enhanced flavor.If you're short on time, use pre-made meatballs and store-bought chicken broth.This soup can be stored in the refrigerator for up to 3 days.