Uploaded May 2026 | Updated September 2026, 2 weeks ago
A comforting, savory soup with tender meatballs, fresh spinach, and a rich broth—simple, hearty, and full of flavor.
Ingredients
For the Meatballs:
1 lb ground beef or turkey
¼ cup grated Parmesan
1 egg
1 clove garlic, minced
Salt and black pepper, to taste
For the Soup:
1 Tbsp butter or tallow
4 cups chicken broth
2 cups fresh spinach
½ cup diced celery
¼ tsp dried oregano
Salt and black pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 25g
Fat: 8g
Carbs: 3g
Preparation
In a bowl, mix ground meat, Parmesan, egg, garlic, salt, and pepper until combined. Roll into small meatballs, about 1 inch wide.
Heat butter or tallow in a pot over medium heat. Add meatballs and brown on all sides, about 5 minutes. Then remove from pot.
Add diced celery and oregano, stirring to coat the vegetables in the rendered fat. Add meatballs back to the pot after a few minutes, when the celery becomes translucent.
Pour in chicken broth and bring to a gentle simmer.
Cover and cook for 15–20 minutes until meatballs are cooked through and tender.
Add spinach and simmer for another 2 minutes until wilted.
Taste, adjust seasoning, and serve warm.
A comforting, savory soup with tender meatballs, fresh spinach, and a rich broth—simple, hearty, and full of flavor.
Ingredients
For the Meatballs:
1 lb ground beef or turkey
¼ cup grated Parmesan
1 egg
1 clove garlic, minced
Salt and black pepper, to taste
For the Soup:
1 Tbsp butter or tallow
4 cups chicken broth
2 cups fresh spinach
½ cup diced celery
¼ tsp dried oregano
Salt and black pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 25g
Fat: 8g
Carbs: 3g
Preparation
In a bowl, mix ground meat, Parmesan, egg, garlic, salt, and pepper until combined. Roll into small meatballs, about 1 inch wide.
Heat butter or tallow in a pot over medium heat. Add meatballs and brown on all sides, about 5 minutes. Then remove from pot.
Add diced celery and oregano, stirring to coat the vegetables in the rendered fat. Add meatballs back to the pot after a few minutes, when the celery becomes translucent.
Pour in chicken broth and bring to a gentle simmer.
Cover and cook for 15–20 minutes until meatballs are cooked through and tender.
Add spinach and simmer for another 2 minutes until wilted.
Taste, adjust seasoning, and serve warm.
