Ingredients
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach or kale
- 1 can (14.5 oz) diced tomatoes
Instructions
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, garlic, salt, and pepper until combined. Form into bite-sized meatballs.
- Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides for about 5 minutes, then set aside.
- In the same pot, add diced tomatoes and vegetable broth. Bring to a gentle simmer.
- Stir in the heavy cream until fully blended.
- Return the meatballs to the pot along with the spinach or kale; simmer for an additional 10 minutes.
- Serve hot in bowls, topped with extra Parmesan cheese if desired.
Notes
For extra flavor, add Italian herbs and use ground turkey instead of beef for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free breadcrumbs)