This creamy gnocchi spinach soup with mini meatballs, pasta, herbs, and fresh greens is a comforting, soothing dish to enjoy on a cold winter day.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
381 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
Step 2
Meanwhile, prepare meatballs: Combine ground beef, beaten 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
Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
Step 4
Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
Step 5
Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.
Ingredients
1 carrot, shredded
1 cup half-and-half
1 teaspoon onion powder
1 teaspoon Italian seasoning
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
2 cups thinly sliced escarole
2 teaspoons Italian seasoning
1 large egg, beaten
1 large bay leaf
1 large yellow onion, diced
2 tablespoons olive oil, or as needed
4 (32 ounce) cans low-sodium chicken broth
2 (17.5 ounce) packages potato gnocchi
6 ounces fresh baby spinach leaves
2 tablespoons minced fresh basil or Italian parsley
2 tablespoons Parmesan cheese, grated
0.25 teaspoon ground black pepper
0.25 teaspoon black pepper
0.75 teaspoon garlic salt
0.5 teaspoon sea salt
0.25 cup Italian seasoned bread crumbs
1.25 pounds ground beef
0.25 cup freshly grated Parmesan cheese, or more as needed for serving
