Ingredients
Method
- To prepare the meatballs, combine breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a large bowl.
- Add the ground Italian sausage and egg to the mixture, then use your hands to combine everything evenly. Shape the mixture into approximately 24 small meatballs, about 1 tablespoon each. Set them aside.
- Dice the onion, carrots, and celery, and mince the garlic. Heat olive oil in a large soup pot over medium heat. Add the onion and garlic, and sauté until the onion softens and becomes translucent.
- Add the diced carrots and celery, continuing to sauté until the celery begins to soften, about 4 minutes.
- Stir in the Italian seasoning and pour in the chicken broth, then bring the mixture to a boil over medium-high heat.
- Once the soup reaches a boil, gently drop the meatballs into the pot. Reduce the heat and let the soup simmer for 10-12 minutes until the meatballs are cooked through.
- Add the pasta and continue to simmer for 7-9 minutes, or until the pasta is tender.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot and enjoy!
Nutrition
Notes
This soup is a cozy meal perfect for chilly evenings. The meatballs are tender and flavorful, and the broth is rich and hearty.