Meat Ball Soup

Total Time: 30 minutes
Serving Size: ½ of the soup
Servings: 2
Calories & Macros per Serving: Calories: 370 Fat: 18g Carbs: 22g Protein: 30g

Ingredients:

For the Soup:

• 10 pork meatballs (see homemade version below or use premade)

• 1 small onion, chopped

• 1 can diced tomatoes (14 oz)

• 3 cups chicken broth

• 1 cup fresh spinach

Optional Add-Ins:

• 1 clove garlic, minced

• ½ teaspoon Italian seasoning or paprika

• ½ cup kidney beans

Homemade Pork Meatballs (Makes ~10 small meatballs):

• ½ lb ground pork

• 2 tablespoons breadcrumbs

• 1 tablespoon milk (optional, for tenderness)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon Italian seasoning or garlic powder

Instructions:

1. In a bowl, combine all meatball ingredients and mix until just combined.

2. Roll into small balls (~1 inch each).

3. Brown meatballs in a pot over medium heat for 5–6 minutes, turning to brown all sides.

4. Remove and set aside until ready to add to the soup.

Soup Instructions:

1. If using premade meatballs, start by browning them in a pot over medium heat for 3–4 minutes to add flavor. Then remove and set aside.

2. In the same pot, sauté chopped onion (and garlic if using) until soft and fragrant.

3. Stir in diced tomatoes and chicken broth. Bring to a boil, then reduce heat to a simmer.

4. Return either homemade or premade meatballs to the pot. Simmer for 10 minutes so the flavors meld.

5. Stir in spinach and cook 2 more minutes, until wilted. Add beans or extra spices if using.

Tips:

• Add a splash of cream or Parmesan for richness.

• Store in the fridge up to 3 days or freeze for later.