This light, healthy and hearty soup is perfect for those cool spring days. With just a few simple ingredients you’ll have lunch for the whole family ready in no time.
This meatball and spinach soup came to me seemingly out of nowhere. I saw some ingredients in the fridge and poof.
After I made it, I did some research and discovered that I had already heard of a meatball soup called Italian wedding soup. Although I’ve never had it before, the recipes I came across weren’t too far off this recipe. But they’re definitely different.
The very obvious difference is that we use rice to make this soup heartier whereas Italian wedding soup uses pasta. No surprise of course.
In addition to the main carb of the soup being different, I suspect that the flavour profile varies as well.
If you’re a fan of Italian wedding soup and want to give our recipe a try I would love to hear your feedback about the differences.
Preparing Meatball and Spinach Soup
Ingredients
Stock: I use vegetable stock in this recipe but you can equally use water or water and bouillon powder. If you prefer a less saucy stew reduce the quantity to 1 cup. The stock has two main purposes in this recipe. It helps to cook the potatoes a bit faster and it reduces the sourness of the tomatoes by diluting them.
Carrot: Carrot: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. Baby-cut carrots are just smaller pieces cut from a larger carrot.
Celery: Celery is made up of a long stalk that has leaves at the top. Celery is packed with fiber is a very common vegetable used in many cuisines. It has a very distinct earthy flavour.
Yellow Onion: Onion is a very common vegetable that is used both raw and cooked in food preparation. It has a sharp flavour raw that often sweetens once cooked. There are many varieties of onions, some that are milder than others. We use the common onion or yellow onion in this recipe.
Spinach: Spinach is a leafy green vegetable. It is loaded with nutrients and antioxidants and is often sold pre-washed and ready to eat.
Long-grain White Rice: Basmati and Jasmine rice are both types of long-grain rice as well as American long-grain white and brown rice. Long-grain rice stays fluffy when cooked and separates nicely.
Thyme: This herb has an amazing flavour that goes so well with most meats and veggies. It is part of the mint family and is a small bush, with branches that are covered in small leaves. We use a whole sprig or branch per packet so no need to pick off the leaves.
Oregano: Oregano is a plant from the mint family. It’s used as s herb and has a very potent flavour. Dried oregano is the leaves of a fresh plant that has been air-dried.
How to Make Meatball and Spinach Soup
If you are making the stock from scratch you will want
to start with that. I usually make a large batch when I have time and freeze it in jars for later.While the stock is cooking, you can proceed to step 1 and prepare the vegetables.
When the stock is done, strain it and set it aside until you get to step 4.
Step 1: Make the meatballs (optional)
If you are making meatballs from scratch, make them first. Follow our all-purpose meatball recipe but reduce the quantities by half, as indicated in the recipe card below.
- Frozen Meatballs RecipeThese versatile freezer-friendly meatballs can be used with any sauce or dip once defrosted. Their mild flavour will work with whatever cuisine you are in the mood for.Check out this recipe
Dice the onion and chop the parsley. Combine all of the ingredients in a stand mixer or in a medium bowl and mix until well combined. Do not overmix or they will become dense. Bake them in the oven while you prep the soup.
Step 2: Prep the veggies
Now we want to get the soup cooking.
Peel and chop the carrot. I like to cut it into quarters length-wise and then slice it.
Peel and dice the onion and wash and slice the celery.
Peel the garlic and either press it or finely dice it.
Step 3: Cook the soup base
Add oil to a medium pot and heat up. Once the oil is hot, add the celery, carrot and onion and sauté for 5 minutes stirring occasionally.
Next, press in the garlic and cook for another minute or so.
Step 4: Make the soup
Now add the salt, herbs and stock and bring it to a boil.
Once the stock is boiling add the rice and, if using frozen meatballs, add them now as well. Cook for 20 minutes.
In the last 3 minutes of cooking add the spinach.
Substitutions
G&K All-purpose meatballs: The meatballs are a critical part of this recipe so you have to use meatballs that you like. I use our all-purpose meatballs because as the name suggests they are very versatile thanks to their mild flavour. You can use any kind of minced meat that you like. Turkey meatballs would be absolutely perfect in this soup.
If you don’t feel like making your own meatballs use store-bought. In the frozen aisle, I’m sure you can find many great options. Anything Italian style or even veggies meatballs will be fantastic.
Rice: You can use any rice you like just keep in mind the cooking time. Brown rice will take a little longer to cook. If rice is not your thing, you can also use noodles in this meatball and spinach soup. Try orzo, ditalini or pastina noodles instead of rice.
Serving Meatball Spinach Soup
This soup is perfect for lunch. It’s hearty and healthy and will keep you full for some time.
You can top the soup with some fresh parsley or even grated parmesan. You can also spice it up with some sriracha or chili oil if you are feeling spicy.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Meatball Spinach Soup Recipe
Equipment
- Knife and cutting board
- Medium pot
Ingredients
- 6 cups stock
- 2 cups fresh spinach
- ½ cup long-grain rice
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- 70 g carrot (1 large)
- 90 g celery (1 stalk)
- 90 g yellow onion (1/2 medium onion)
- 1 garlic clove
- 1 tbsp olive oil
G&K All-Purpose Meatballs: (half the recipe)
- ½ lbs ground pork (see substitutions)
- 1 egg
- 1 tbsp milk
- 2 tbsp bread crumbs
- ¼ cup onion (approx. 1 small onion)
- ½ tsp Worcestershire sauce
- ½ Tbsp fresh parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Start by preparing the vegetables. Wash the celery stalk and slice it. Peel and dice the carrot and onion.90 g celery, 90 g yellow onion, 70 g carrot
- If you don’t have some frozen meatballs handy and are making them from scratch, make them now. Dice the onion and wash and chop the parsley. Combine all of the ingredients in a medium bowl and mix just until combines either using your hands or a stand mixer, paddle attachment.½ lbs ground pork, 1 egg, 1 tbsp milk, 2 tbsp bread crumbs, ¼ cup onion, ½ tsp Worcestershire sauce, ½ Tbsp fresh parsley, ½ tsp salt, ¼ tsp ground black pepper
- Add oil to the pot and heat up on medium heat. Add the carrots, celery and onions, as well as the herbs and salt. Cook for about 5 minutes.1 tbsp olive oil
- Add the garlic and cook for another minute or so.1 garlic clove
- Next add the salt, herbs and stock and bring it to a boil.½ tsp dried thyme, ½ tsp dried oregano, ½ tsp salt, 6 cups stock
- Once the stock is boiling add the rice and meatballs.½ cup long-grain rice
- Cook for 20 minutes on medium heat. In the last 2-3 minutes of cooking add the spinach. (Note 1)2 cups fresh spinach
