Meatball Comfort Soup

Meatball Comfort Soup


This is a rich tomato-y, lemony- meatball and spinach soup. Perfect comfort food on a chilly night. This soup takes about an hour to come together on a weeknight but tastes like it’s been simmering all day. I  always use store bought chicken broth in this soup because I usually just throw it together really quickly. If you want to go ahead and make your own stock go ahead! Even better!

For the meatballs:

  • 1lb ground pork
  • 1tsp salt
  • 1tsp pepper
  • 1tsp smoky paprika
  • 2 medium cloves of garlic minced
  • 1 handful of spinach leaves chopped
  • 1 celery stalk diced
  • 3 tsp grated parmesan cheese
  • 1 small shall diced

For the stock:

  • 2-3 quarts chicken stock deposing on how broth you want it. I like it broth.
  • 1 medium shallot diced
  • 1 tbs olive oil
  • 1 12 oz can whole peeled tomatoes with theirs juices. No added herbs.
  • 2-3 large Meyer lemons
  • 1 large bag of spinach leaves

Mix all meatball ingredients together in a large bowl and make 24-26 slightly smaller than golf ball sized meatballs. Brown these in some olive oil until pretty brown on all sides.

  • Next cook your shallots in some olive oil until translucent or slightly brown
  • Add stock
  • Add tomatoes
  • Add cooked meatballs
  • Add the juices of 2 Meyer lemons
  • Bring to a boil. Turn down heat and let simmer for an hour
  • Just before serving add spinach and serve when still green and slightly wilted
  • Add more lemon to individual bowls if needed. I like mine lemon-y






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