Florentine Meatball Soup

By Queenbee_47

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!

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

Preparation

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.