Comfort Soup Spinach Meatballs Recipes

Steps:

• Chop garlic.
• Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
• Shape into 1-inch meatballs (about 25-30); wash hands.
• Preheat large stockpot on medium-high 2-3 minutes.
• Place oil in pan; add meatballs (in batches).
• Cook and turn 6 to 8 minutes or until browned.
• Remove meatballs from pan and set aside.
• Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
• Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
• Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
• Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
• Top with Parmesan cheese and serve.

Steps:

• Combine meat, 1/4 cup onions, 1/3 of garlic and 1/2 tsp. oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls.
• Cook and stir remaining onions and garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 min. or until onions are tender. Add broth, tomatoes, spinach and remaining oregano; bring to boil. Add meatballs; cover. Simmer on low 20 to 25 min. or until meatballs are done.
• Serve with additional saltines.

Steps:

• Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
• Meanwhile, prepare the meatballs. Combine ground beef, 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.
• Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
• Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
• Remove bay leaf and serve soup with Parmesan cheese.

Steps:

• Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
• This was a really satisfying meal with a tossed green salad and garlic bread.

Steps:

• In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
• Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
• Shape into 1 1/2" balls.
• Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.

Steps:

• Heat chicken broth to boiling.
• Meanwhile, combine beef, cheese and pepper.
• Knead lightly to mix but don't overdo it.
• Roll into 1 inch meatballs.
• Drop meatballs into boiling broth and reduce heat to simmering (medium low usually).
• Cook for 10 minutes.
• Add spinach and cook for 10 more minutes.
• Serve with french bread if you have it.

Steps:

• For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
• Shape into 3/4-inch balls and place on a plate.
• In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
• Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
• Add in cooked pasta or rice and heat through.
• Season with black pepper.
• Ladle into bowls and top with Parmesan cheese.

Steps:

• Cook the meatballs according to the recipe directions.
• Meanwhile, cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
• While the meatballs and pasta are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms, thyme, red pepper flakes and cook until tender, 8 to 10 minutes. Add garlic near end to avoid over cooking.
• Toss the mushroom mixture with the pasta, meatballs, spinach, pecorino, and the reserved cooking water. Season with ½ teaspoon salt and ¼ teaspoon pepper.