Spinach and Tomato Soup Recipe

Method

1. 1

   Prepare the meatballs. In a large bowl, add ground meat, eggs, garlic, parmesan, basil, Italian seasoning and salt. Using your hands, thoroughly mix all the ingredients until combined and well distributed.

2. 2

   Form meatballs the size of one tablespoon. You should get about 20 meatballs. To avoid the mixture to be too sticky, keep your hands wet when shaping the meatballs.

3. 3

   Heat one teaspoon olive oil in a large pot over medium heat. Brown half of the meatballs on each side and remove from the pot.

4. 4

   Add another teaspoon of olive oil and repeat. You want to make sure your pot is not too crowded so you can easily flip the meatballs without destroying them.

5. 5

   In the same pot, add onion and cook 30 seconds, until fragrant. Add spinach and cook just a few seconds until it starts to shrink.

6. 6

   Transfer the meatballs back to the pot and stir in stock, tomato sauce, diced tomatoes and tomato paste. Cover and simmer on low heat for about 30 minutes or until meatballs are cooked through. Adjust seasoning.

7. 7

   Serve soup in bowls and add one tablespoon of pesto in each bowl. Top with additional parmesan.