Meatball Soup

Meatball Soup

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Don’t settle for store-bought chicken noodle soup when you’re craving a warm bowl of soup this fall. Instead make this delicious meatball soup with veggies and pastina pasta noodles.

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Time needed

20 min preparation + 8 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 pound ground beef
  • 1 slightly beaten egg
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped parsley
  • ¼ cup breadcrumbs
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 1 ½ teaspoons garlic powder
  • ¼ cup pastina pasta
  • 2 cups torn spinach
  • Salt and pepper

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Directions

Preheat the oven to 350 degrees. Mix the ground beef, egg, parmesan, parsley, breadcrumbs, basil, oregano, and ½ teaspoon salt and pepper each. Form the mixture into small meatballs and bake for 15 minutes. Then place the chicken stock, onion, carrot, celery, garlic powder, and meatballs in the crockpot. Season with salt and pepper and cook on low for 7 hours. Add the pasta and spinach. Cook for 1 more hour.


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