Parmesan Meatball Soup

22 Oct

ParmesanMeatballSoup Parmesan Meatballs, spinach, noodles, and onions in a chicken broth.

-By Carrie (Strommen) Lennie


1/2 lb ground beef
1 egg, lightly beaten
2 Tbsp Italian-seasoned breadcrumbs
1 Tbsp grated Parmesan cheese
2 Tbsp shredded fresh basil leaves
1 Tbsp chopped Italian flat leaf parsley
2 green onions, sliced
5 3/4 cups chicken broth
1 1/2 cups spinach
3/4 cup chopped onion
1 tsp lemon juice
1 1/2 cups ditalini noodles, uncooked


  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in spinach, onions, lemon juice and noodles. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until ditalini is tender, stirring frequently.
  3. Remove from the heat and serve.
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Posted by on October 22, 2011 in Soups


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