This hearty soup is easy to make and always a big hit. Serve it with a nice crusty bread.

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.

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  • Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of onion, celery, and carrot. The actual amount of onion, celery, and carrot consumed will vary.

Nutrition Facts

570 calories; protein 38.1g 76% DV; carbohydrates 27.7g 9% DV; fat 33g 51% DV; cholesterol 166.5mg 56% DV; sodium 2461.1mg 98% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/25/2016
We enjoyed this soup. I used broth and meatballs that were homemade. I did cut the recipe back to two servings as there are only the two of us. I didn't crush the garlic but micro planed it into the broth so that it was evenly distributed. If I were to make this again I would cut back on the broth and add additional crushed tomatoes to make the soup thicker and perhaps some Franks Hot Sauce. Thanks for sharing. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/25/2016
We enjoyed this soup. I used broth and meatballs that were homemade. I did cut the recipe back to two servings as there are only the two of us. I didn't crush the garlic but micro planed it into the broth so that it was evenly distributed. If I were to make this again I would cut back on the broth and add additional crushed tomatoes to make the soup thicker and perhaps some Franks Hot Sauce. Thanks for sharing. Read More
(1)
Rating: 4 stars
07/07/2016
We really enjoyed this soup but I did slightly change the cooking method. Made 4 servings. Did not want to discard the vegetables so put the onions garlic carrots and celery in my soup pot seasoned with S&P and cooked until translucent. Added the tomatoes frozen meatballs only 4 cups of chicken stock (other wise it would have been to much liquid) lemon juice and basil. Cooked a few minutes then added fresh chopped spinach and Parmesan cheese. Read More
Rating: 5 stars
03/03/2016
Excellent recipe! Read More
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Rating: 5 stars
09/08/2020
Excellent. Didn't have frozen spinach, so I used canned (no salt). Used reduced sodium broth for health purposes. Added diced zucchini, bellpepper and onion. I also skipped the step about adding, boiling then removing the veggies before cooking the main ingredients. Read More
Rating: 5 stars
02/04/2019
Loved this soup. I cut the carrots celery & onion up into soup-sized pieces and kept them in the soup amd added some pepper. Followed the rest of the recipe as written. Very tasty. Will be one of our regulars. Read More
Rating: 4 stars
01/15/2020
4 stars for the audacity of discarding the vegetables. WTH?. Yes. You can make it in a crockpot. Give it 6 hours on high. I made my own meatballs with Italian spices. About 1.5 to 2 lbs will do. And I used fresh spinach. Chicken bullion cubes are all I have so I just dropped 2 in with water. I just had a add a splash of white wine and a few bay leaves. And good grief don't sift out the vegetables. Why? It's soup. Excellent soup. Will make again! Read More
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