Gnocchi, Spinach, and Meatball Soup
Description
This creamy gnocchi spinach soup with mini meatballs, pasta, herbs, and fresh greens is a comforting, soothing dish to enjoy on a cold winter day.
Ingredients
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2 tablespoons olive oil, or as needed
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1 large yellow onion, diced
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4 cloves garlic, minced
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4 (32 ounce) cans low-sodium chicken broth
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1 large bay leaf
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2 teaspoons Italian seasoning
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1/2 teaspoon sea salt
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1/4 teaspoon ground black pepper
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2 (17 1/2 ounce) packages potato gnocchi
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2 cups thinly sliced escarole
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1 carrot, shredded
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1 cup half-and-half
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6 ounces fresh baby spinach leaves
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2 tablespoons minced fresh basil or Italian parsley
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1/4 cup freshly grated Parmesan cheese, or more as needed for serving
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1 1/4 pounds ground beef
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1 large egg, beaten
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1/4 cup Italian seasoned bread crumbs
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2 tablespoons Parmesan cheese, grated
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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1 teaspoon Worcestershire sauce
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3/4 teaspoon garlic salt
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1/4 teaspoon black pepper
Directions
1
Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
2
Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
3
Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
4
Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
5
Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.