Menu Enter a recipe name, ingredient, keyword...

Florentine Meatball Soup


I saw the recipe for the meatballs as an appetizer but I thought those sure would be good in a soup on a cold day. So I came up with a tomato cream base for the meatballs and this recipe has been a hit with my family!

Google Ads
Rate this recipe 4.5/5 (2 Votes)
Florentine Meatball Soup 1 Picture


  • 1.25 lb Ground Chicken
  • 1 can diced Tomatoes
  • 1 1/2 Onion, finely chopped
  • 2 cans Tomato sauce
  • 3 Garlic cloves, minced 1 1/2 cups Heavy Cream
  • 3/4 cup Bread crumbs, plain
  • 1 cup shredded Carrots
  • 16 oz pack frozen Spinach, thawed and drained
  • 1/2 tsp. Red Pepper flakes
  • 8 cups Chicken stock
  • 1 Egg
  • 1 Tblsp. Olive Oil
  • 1 palm full each of Romano cheese and Parmesan cheese
  • 1/2 tsp. Black Pepper
  • 1 tsp. Italian Seasoning
  • 2 cups Cooked rice or sliced Potatoes



Step 1

Meatballs: Mix chicken with spinach, ½ the onion, garlic, bread crumbs, cheese and the egg. Form into small meatballs and place on a greased baking sheet. Bake at 350 degrees for 20 minutes.
For the soup: Brown onions in olive oil. Add carrots and red pepper flakes. Cook 2 minutes. Then add chicken stock, diced tomatoes and tomato sauce. Season with black pepper and Italian seasoning. Cook 5-7 minutes, then add heavy cream, cook two more minutes. Add meatballs and rice or potatoes. Season with salt if needed. Serve with Italian cheese blend and toasted French bread.

Review this recipe