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Meatball & Pasta Soup

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (3 quarts)

This power-packed soup is the perfect way to get my son to eat his spinach and actually like it. We add French bread or dinner rolls. —Laura Greenberg, Lake Balboa, CA
Meatball & Pasta Soup Recipe photo by Taste of Home

Ingredients

  • 8 cups vegetable stock
  • 1 garlic clove, minced
  • 1 teaspoon salt, divided
  • 1 large egg
  • 1/2 cup dry bread crumbs
  • 1/4 cup 2% milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 4 medium carrots, chopped
  • 1 cup uncooked orzo pasta
  • 1 package (6 ounces) fresh baby spinach

Directions

  1. In a 6-qt. stockpot, bring stock, garlic and 3/4 teaspoon salt to a boil. Meanwhile, in a large bowl, mix egg, bread crumbs, milk, ketchup, Worcestershire sauce, onion powder, pepper and remaining salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
  2. Add carrots, pasta and meatballs to boiling stock. Reduce heat; simmer, uncovered, 10-12 minutes or until meatballs are cooked through and pasta is tender, stirring occasionally. Stir in spinach until wilted.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1-1/2 cups: 254 calories, 6 g fat (2 g saturated fat), 59 mg cholesterol, 1058 mg sodium, 31 g carbohydrate (4 g sugars, 2 g fiber), 17 g protein.

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