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: 50 min • Active: 50 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
Steps
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.≈ 3 min–5 min 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.≈ 2 min Beat the egg lightly.≈ 1 min Finely crush 20 saltine crackers into crumbs.≈ 3 min Bring the soup base to a boil.≈ 8 min 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.≈ 2 min Shape the meatball mixture into 1-inch balls.≈ 5 min Add the raw meatballs to the boiling soup base.≈ 2 min Reduce the heat to low, cover, and simmer the soup until the meatballs are cooked through.≈ 20 min–25 min
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Yields
- 7 cup cooked soup, serves 7
- 28 count saltine cracker, serves 7
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