Hearty Meatball Spinach Soup

A savory, brothy soup filled with tender beef meatballs, stewed tomatoes, and spinach. It cooks up hearty and comforting, with extra saltine crackers served alongside for crunch.

Total time: 42 min • Active: 42 min • Inactive: 0 min

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Ingredients

20 count saltine cracker
1 count egg
0.5 lb lean ground beef
1 cup onion
3 clove garlic
2 tsp dried oregano
1 tbsp vegetable oil
2 can reduced sodium beef broth
1 can stewed tomatoes
1 package frozen chopped spinach

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Cook and stir the remaining 3/4 cup onion and remaining 2 cloves minced garlic in the hot oil in a Dutch oven or large saucepan over medium-high heat until the onion is tender.

Add the beef broth, stewed tomatoes with their liquid, thawed drained spinach, and remaining 1 1/2 tsp dried oregano to the pot and stir to combine.

Beat the egg lightly.

Finely crush 20 saltine crackers into crumbs.

Bring the soup base to a boil.

Mix the ground beef with 1/4 cup onion, 1 clove minced garlic, 1/2 tsp dried oregano, the cracker crumbs, and the beaten egg in a large bowl until combined.

Shape the meatball mixture into 1-inch balls.

Add the raw meatballs to the boiling soup base.

Reduce the heat to low, cover, and simmer the soup until the meatballs are cooked through.

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Hearty Meatball Spinach Soup

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