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!

Photo by Nina C.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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