Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spinach Gnocchi Meatball Soup

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
10 servings
Dinner Italian
Spinach Gnocchi Meatball Soup
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
  • 1/2 teaspoon sea salt
  • 1/4 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
  • 1/4 cup freshly grated Parmesan cheese, or more as needed for serving
  • 1 1/4 pounds ground beef
  • 1 large egg, beaten
  • 1/4 cup Italian seasoned bread crumbs
  • 2 tablespoons Parmesan cheese, grated
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over a moderate-low heat setting and sauté the onion until it becomes soft and loses its raw, crunchy texture, approximately 5 minutes. Introduce the garlic into the hot oil and stir constantly until it emits a distinct aroma, roughly 30 seconds. Add chicken broth, bay leaves, dried Italian herbs, sea salt, and black pepper; gradually bring the mixture to a gentle simmer, around 5 minutes.
2
Concurrently, prepare the meatballs: Combine ground beef, a beaten egg, bread crumbs, 2 tablespoons of grated Parmesan cheese, onion powder, dried Italian herbs, Worcestershire sauce, garlic salt, and black pepper in a large mixing container. Thoroughly mix the ingredients until they are well combined. Shape the mixture into small, 1/2-inch diameter meatballs.
3
Carefully drop one meatball at a time into the simmering soup in the pot. Bring the mixture to a slow simmer and cook for 20 minutes. Remove any foam that forms on the surface with a spoon and discard it.
4
Add gnocchi, escarole, and carrot; bring the soup back to a gentle simmer. Stir in half-and-half, spinach, and dried basil. When the gnocchi rise to the top of the soup, remove it from heat.
5
Discard the bay leaves and garnish with 1/4 cup of grated Parmesan cheese to serve.