"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Meatball and Spinach Soup Recipe

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This recipe for Italian Meatball and Spinach Soup, by , is from sophia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sophia Davis


2 slices Villaggio® Original Thick Sliced Italian Style White Bread, toasted
1 lb (500 g) ground pork
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) Italian seasoning
2 cloves garlic, minced
1/4 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) olive oil

1 tbsp (15 mL) olive oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
8 cups (2 L) chicken broth
6 cups (1.5 L) baby spinach
1/2 cup (125 mL) grated Parmesan cheese


Meatballs: In food processor, pulse toasted bread to make fine crumbs; mix together with ground pork, Worcestershire sauce, Italian seasoning, garlic, salt and pepper. Form into 24 balls, about 1-inch (2.5 cm) in diameter.

Heat oil in large nonstick skillet set over medium-high heat; brown meatballs, in batches if necessary, for 3 to 4 minutes. Transfer to plate.

Soup: Heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, garlic and carrots, stirring, for about 5 minutes or until onion is tender.

Stir in chicken broth. Bring to boil; reduce heat and simmer for about 15 minutes or until vegetables are tender. Add meatballs; simmer for about 10 minutes or until cooked through. Stir in spinach and cook for about 2 minutes or until wilted. Sprinkle with grated Parmesan before serving.

Tip: Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 1 month.

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Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour 5 Mins




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