Gnocchi, Spinach, and Meatball Soup

Ingredients

• 2 tablespoons olive oil, or as needed
• 4 (32 ounce) cans low-sodium chicken broth
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 large bay leaf
• 2 teaspoons Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 carrot, shredded
• 2 cups thinly sliced escarole
• 2 (17.5 ounce) packages potato gnocchi
• 1 cup half-and-half
• 6 ounces fresh baby spinach leaves
• 2 tablespoons minced fresh basil or Italian parsley
• ¼ cup freshly grated Parmesan cheese, or more as needed for serving

• 1 ¼ pounds ground beef
• 1 large egg, beaten
• ¼ cup Italian seasoned bread crumbs
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon garlic salt
• ¼ teaspoon black pepper

Directions

Step 1

Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.

Step 2

Meanwhile, prepare the meatballs. Combine ground beef, 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.

Step 3

Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.

Step 4

Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.

Step 5

Remove bay leaf and serve soup with Parmesan cheese.

Nutrition Facts

Per Serving: 381 calories; protein 20.9g; carbohydrates 26.1g; fat 21.6g; cholesterol 90.5mg; sodium 634.2mg.