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Every time I make this soup my kitchen fills with the most wonderful aromas. The tiny meatballs simmer in rich broth alongside tender spinach and pasta creating pure comfort in a bowl. Its become my go to recipe for feeding family and friends whether its a quiet weeknight dinner or casual gathering.
Why You Need This Recipe
This soup brings together everything I love about Italian cooking. The juicy meatballs and pasta swim in a savory broth thats both satisfying and light. I often make extra to freeze for busy days ahead. Its my secret weapon for those times when we need something warm and delicious without much fuss.
Your Shopping List
- Ground Meat: 500 g of lean ground beef or pork for juicy meatballs.
- Spinach: 150 g fresh spinach or 10 oz. frozen, thawed and patted dry.
- Pasta: 150 g Acini Di Pepe or Orzo for the perfect texture.
- Onion, Carrot, Celery: Diced for a rich vegetable base.
- Chicken Broth: 1.5 liters of rich, homemade or store-bought broth.
- Seasonings: Salt, pepper, and 1 tsp Worcestershire sauce for added depth.
- Garlic: 3 minced cloves to enhance aroma.
- Olive Oil: 2 tbsp for sautéing vegetables and browning meatballs.
Lets Cook Together
- Prepare Meatballs
- Combine ground meat with seasonings, roll into 3/4-inch balls, and brown in batches in olive oil over medium heat.
- Cook Vegetables
- Sauté onions, carrots, celery, and garlic in the same pot until softened, approximately 5 minutes.
- Simmer Broth
- Add chicken broth and bring to a boil. Reduce to a simmer, add browned meatballs, and cook for 10 minutes.
- Add Spinach and Pasta
- Add fresh spinach and simmer for 2 minutes until wilted. Separately boil pasta and add to serving bowls before ladling soup.
My Kitchen Secrets
Take time to brown those meatballs well it adds so much flavor to the broth. I always cook the pasta separately so it stays perfect. A splash of Worcestershire sauce is my secret ingredient it deepens all the flavors without anyone knowing why it tastes so good.
Saving Some For Later
This soup is perfect for meal prep. I keep it in the fridge for quick lunches during the week or freeze portions for busy nights. Just remember to store the pasta separately it stays much better that way. When youre ready to eat just cook fresh pasta and warm up the soup.
What Makes This Soup Special
The combination of tiny tender meatballs fresh greens and that flavorful broth creates something truly magical. Its my go to recipe whether Im cooking for my family or having friends over. Every spoonful offers comfort and satisfaction.
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Storage Success
Let your soup cool completely before storing. I keep the pasta separate since it tends to soak up all the broth. The soup stays good in the fridge for about 4 days or you can freeze it for a few months. When youre ready to enjoy it again just thaw overnight and warm it gently on the stove.
Kitchen Tools I Love
My Dutch oven is perfect for making this soup the heavy bottom prevents burning and helps everything cook evenly. I keep little bowls nearby for my prepped ingredients and good measuring spoons for the seasonings. Having the right containers for storage means we can enjoy this soup anytime.
Making it a Meal
Nothing beats dunking crusty bread into this soup. Sometimes I serve it with a simple green salad dressed with vinaigrette. My family loves when I make garlic breadsticks on the side its perfect for soaking up every last drop of broth.
Ways to Make it Your Own
This soup is so flexible. Sometimes I use frozen spinach when fresh isnt available or swap in kale for a heartier green. The pasta can be whatever small shape you like. When Im short on time I use frozen meatballs and nobody complains. Play with the seasonings until you find your perfect blend.
Freezer Tips
This soup freezes beautifully just leave out the pasta. Store it in containers that seal well and it keeps for months. When youre craving soup just thaw it overnight warm it slowly on the stove and cook some fresh pasta. It tastes just as good as the day you made it.
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Frequently Asked Questions
- → Why cook the pasta separately?
- Cooking pasta separately prevents it from absorbing too much broth during storage. If you don't plan on having leftovers, you can cook it directly in the soup.
- → Can I freeze this soup?
- Yes, this soup freezes well for 3-4 months. Freeze without the pasta and cook fresh pasta when reheating for best results.
- → What pasta should I use?
- Small pasta varieties work best - acini de pepe, ditalini, or orzo are all good options. Their small size complements the mini meatballs perfectly.
- → Can I use frozen spinach?
- Yes, you can substitute 10 oz frozen spinach for fresh. Just thaw and pat it dry before adding to the soup.
- → Why not overwork the meatball mixture?
- Overworking the meat mixture can make the meatballs tough and dense. Gentle mixing keeps them tender and light.