Italian Meatball Spinach Soup
30 minweeknight4 servingshigh-protein
Ingredients
- Ground pork400 gOn hand
- Breadcrumbs40 gOn hand
- Parmesan30 g, gratedOn hand
- Eggs1 largeOn hand
- Spinach150 gOn hand
- Pasta60 g, tiny shapesOn hand
- Chicken stock1.5 literoptional
- Garlic2 cloves, mincedoptional
- Olive oil1 tbspoptional
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Steps
- 1
Mix the pork, breadcrumbs, parmesan, and egg by hand.
3 min
- 2
Roll the mix into 2 cm meatballs.
5 min
- 3
Fry the meatballs in olive oil and cook until browned through, 160°F / 71°C.
8 min
- 4
Pour in the stock and bring to a simmer.
2 min
- 5
Add the pasta and simmer until tender.
8 min
- 6
Stir in the spinach until just wilted.
2 min
- 7
Season and serve with extra parmesan.
2 min
Cook’s note. Wet your hands before rolling; the mix sticks half as much.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.