Hearty Meatball Soup With Spinach - cooking recipe

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 lbs 93% lean ground beef, 7% fat
1/2 cup Italian breadcrumbs
1 eggs, beaten or 1/4 cup egg substitute
2 tablespoons sun-dried tomato pesto
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
8 ounces assorted fresh vegetables, diced (onions, celery and carrots)
3 cups fresh spinach leaves
2 (16 ounce) cans cannellini beans, drained
1 (32 ounce) box unsalted chicken stock
1/2 cup parmesan cheese, grated

Preparation

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.