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Gnocchi, Spinach, and Meatball Soup
Gnocchi, Spinach, and Meatball Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cozy up with a velvety gnocchi spinach soup featuring mini meatballs, pasta, and fresh herbs - a heartwarming winter delight.
Ingredients:
  • 2 tablespoons olive oil, or as needed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 (32 ounce) cans low-sodium chicken broth
  • 1 large bay leaf
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper
  • 2 (17.5 ounce) packages potato gnocchi
  • 2 cups thinly sliced escarole
  • 1 carrot, shredded
  • 1 cup half-and-half
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoons minced fresh basil or Italian parsley
  • 0.25 cup freshly grated Parmesan cheese, or more as needed for serving
  • 1.25 pounds ground beef
  • 1 large egg, beaten
  • 0.25 cup Italian seasoned bread crumbs
  • 2 tablespoons Parmesan cheese, grated
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 0.75 teaspoon garlic salt
Instructions:
  • In a large pot, gently simmer onion in olive oil until soft and translucent, for about 5 minutes. Stir in garlic and cook until fragrant for about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper. Slowly bring to a simmer for about 5 minutes.
  • To make the meatballs, mix ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl until fully combined. Shape the mixture into small 1/2-inch meatballs.
  • Gently add meatballs to simmering soup and cook for 20 minutes. Remove any foam that forms on the surface with a spoon.
  • Combine gnocchi, escarole, and carrot in the simmering soup. Stir in half-and-half, spinach, and basil. Remove from heat once the gnocchi rise to the top.
  • Remove bay leaf and sprinkle with 1/4 cup of freshly grated Parmesan cheese before serving.

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