Description
A hearty and comforting soup featuring tender meatballs, cozy noodles, and a rich creamy tomato broth.
Ingredients
Scale
- 1 lb Ground beef (for meatballs)
- 8 oz Egg noodles
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, diced
- 2 cups Spinach, fresh
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- Salt & black pepper, to taste
Instructions
- Mix ground beef with salt, pepper, Italian seasoning, and a little Parmesan; form small meatballs.
- Brown meatballs in olive oil until lightly golden; remove and set aside.
- In the same pot, sauté onion, garlic, and carrots until softened.
- Stir in tomato paste, then add broth and bring to a gentle simmer.
- Return meatballs to the pot and cook for 10–12 minutes.
- Add noodles and cook until tender.
- Stir in heavy cream and fresh spinach; simmer briefly until creamy and wilted.
- Adjust seasoning and serve hot.
Notes
- For a spicier version, add red pepper flakes.
- Feel free to substitute ground turkey or chicken for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg