Hearty Meatball Soup with Spinach

Total Time: 35 minutes | Makes 6 servings


1 1/2 lb lean ground beef, 7% fat

1/2 cup Italian-style bread crumbs

1/4 cup egg substitute (or 1 egg, beaten)

2 tablespoons sun-dried tomato pesto

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1 tablespoon Pompeian Classic Mediterranean Olive (or canola) Oil

8 oz trinity mix (fresh diced onions, celery, bell peppers)

1 teaspoon chopped garlic

3 cups Fresh Express Baby Spinach

2 cans cannellini beans (15–19 oz), drained

1 (32-oz) box Swanson Chicken Broth (or stock)

1/2 cup Kraft Grated Parmesan Cheese


  1. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands.
  2. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pot and set aside.
  3. Add trinity mix and garlic to pot; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt. Drain beans.
  4. Reduce heat to medium-low; stir in beans, stock, meatballs, and remaining 1/4 teaspoon each salt and pepper; simmer 5–7 minutes and until meatballs are 160°F and soup is hot. Top with cheese and serve.

CALORIES (per1/6 recipe) 370kcal; FAT 13g; SAT FAT 4.5g; TRANS FAT 0g; CHOL 80mg; SODIUM 1420mg; CARB 27g; FIBER 6g; SUGARS 5g; PROTEIN 34g; VIT A 30%; VIT C 15%; CALC 15%; IRON 30%