Meatball and Bean Soup with Spinach
Created by CanuckCooker on December 9, 2012
- Servings: 5
- Prep Time: 25m
- Cook Time: 30-35m
- Recipe #7609
Ingredients
- Meatballs
- 3/4 pound lean ground beef
- 1/2 pound Italian pork sausage links (sweet or spicy)
- 1/3 cup soft breadcrumbs
- 1/4 cup yellow onion, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1 egg, slightly beaten
- Soup:
- 2 cups water
- 2 (900 mL) tetra packs no-sodium added chicken broth
- 2 red bell peppers, chopped
- 2 (19 ounce/540 mL) cans navy beans
- 1 (1 pound) package baby spinach
How to Make
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Step 1: For meatballs: Remove sausage casing from pork. Combine ground meats together with breadcrumbs, onion, seasoning, 1 tsp salt, pepper, garlic and egg. Form into 1-inch meatballs. Place on a greased baking sheet. Bake at 350?F for 8 minutes until browned
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Step 2: For soup: Meanwhile in a stock pot over medium heat add water, stock, peppers; bring to a simmer. Add baked meatballs and beans and simmer for 20-25 minutes. Remove from heat; add spinach, simmer for 5 minutes or until bright green and wilted. Season with more salt and pepper if needed.
Nutritional Facts
- Serving Size: 1 (690.4 g)
- Calories 889.8
- Total Fat - 31.5 g
- Saturated Fat - 9.2 g
- Cholesterol - 172.2 mg
- Sodium - 1433.6 mg
- Total Carbohydrate - 96 g
- Dietary Fiber - 13.9 g
- Sugars - 7.3 g
- Protein - 52.1 g
- Calcium - 123.7 mg
- Iron - 6.7 mg
- Vitamin C - 76.8 mg
- Thiamin - 1 mg