Macaroni soup with meatballs, corn and spinach

You can never have too many soup recipes, so give Macaroni soup with meatballs, corn and spinach a try. For $3.07 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 647 calories, 52g of protein, and 30g of fat. This recipe serves 4. 220 people were glad they tried this recipe. It is perfect for Winter. Head to the store and pick up meat, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Casaveneracion. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. If you like this recipe, take a look at these similar recipes: Chicken, corn and macaroni soup, Italian Wedding Soup (with Turkey & Sausage Meatballs & Spinach), and Spinach Soup with Coconut and Corn.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsFor best results, used chilled (not frozen ground beef) so that it is firm enough to shape into balls.In a bowl, mix together the ground beef, onion, garlic, carrot, scallions, bread crumbs, salt and pepper.Form the mixture into balls about an inch and a half in diameter. No need to get OC with the measurement though — they just need to be small enough to fit into a spoon, that’s all.Melt the butter in a pan. Brown the meatballs in the hot butter.Pour in the broth and bring to the boil. Add the macaroni, stir gently, bring to the boil once more, lower the heat and simmer until the pasta is al dente, about ten minutes. The soup will thicken as the pasta releases starch into the broth.Some of the meatballs may fall apart at this point. Don’t worry. That will give your soup a more natural look and better texture. There are only a few things more terrible than a supposedly rustic soup with perfectly sized and shaped ingredients that look like they came out of the factory.Pour in the corn. Stir. Add more salt and pepper at this point, if needed. Continue simmering for another ten minutes. The pasta is better when cooked really soft but not soft enough to lose its shape.Add the spinach leaves, stir and simmer for another three minutes. Serve hot.

 

Step by step:

1. For best results, used chilled (not frozen ground beef) so that it is firm enough to shape into balls.In a bowl, mix together the ground beef, onion, garlic, carrot, scallions, bread crumbs, salt and pepper.Form the mixture into balls about an inch and a half in diameter. No need to get OC with the measurement though — they just need to be small enough to fit into a spoon, that’s all.Melt the butter in a pan. Brown the meatballs in the hot butter.

2. Pour in the broth and bring to the boil.

3. Add the macaroni, stir gently, bring to the boil once more, lower the heat and simmer until the pasta is al dente, about ten minutes. The soup will thicken as the pasta releases starch into the broth.Some of the meatballs may fall apart at this point. Don’t worry. That will give your soup a more natural look and better texture. There are only a few things more terrible than a supposedly rustic soup with perfectly sized and shaped ingredients that look like they came out of the factory.

4. Pour in the corn. Stir.

5. Add more salt and pepper at this point, if needed. Continue simmering for another ten minutes. The pasta is better when cooked really soft but not soft enough to lose its shape.

6. Add the spinach leaves, stir and simmer for another three minutes.

7. Serve hot.

Nutrition Information:

covered percent of daily need