Best 3 Spinach And Meatball Soup With Outer Space Pasta Recipes

Embark on a culinary journey to create a delectable masterpiece that combines the flavors of hearty meatballs, tender spinach, and the intrigue of outer space pasta. This delightful soup is a symphony of tastes and textures, sure to captivate your taste buds and transport you to a realm of culinary wonder. With its vibrant colors and intriguing ingredients, this soup is a feast for the eyes and the palate, making it the perfect dish for a special occasion or a cozy family gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GNOCCHI, SPINACH, AND MEATBALL SOUP

Gnocchi, Spinach, and Meatball Soup image

This is one of those soup dishes ideal for warming the soul during a winter day. This is similar to an Italian wedding soup but creamy with meatballs and potato gnocchi. I make my own chicken stock and meatballs but you can use store-bought.

Provided by James

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Gnocchi Recipes

Time 1h

Yield 10

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil, or as needed
4 (32 ounce) cans low-sodium chicken broth
1 large yellow onion, diced
4 cloves garlic, minced
1 large bay leaf
2 teaspoons Italian seasoning
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 carrot, shredded
2 cups thinly sliced escarole
2 (17.5 ounce) packages potato gnocchi
1 cup half-and-half
6 ounces fresh baby spinach leaves
2 tablespoons minced fresh basil or Italian parsley
¼ cup freshly grated Parmesan cheese, or more as needed for serving
1 ¼ pounds ground beef
1 large egg, beaten
¼ cup Italian seasoned bread crumbs
2 tablespoons Parmesan cheese, grated
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
¼ teaspoon black pepper

Steps:

Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
Remove bay leaf and serve soup with Parmesan cheese.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.1 g, Cholesterol 90.5 mg, Fat 21.6 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 10.4 g, Sodium 634.2 mg, Sugar 2.6 g

SPINACH AND MEATBALL SOUP WITH OUTER SPACE PASTA

Spinach and Meatball Soup With Outer Space Pasta image

Passata, a simple tomato purée, gives the broth a subtle sweet tomato flavour without being too overwhelming for picky eaters. If you can't find it, purée one cup of no-salt-added diced tomatoes in a blender or food processor instead. Serve with a side salad for a balanced meal your kids will ask for again and again.

Provided by Mary Jenny

Categories < 60 Mins

Time 35m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 leek, chopped (white and light green parts only)
1 carrot, diced
1 stalk celery, diced
1 zucchini, diced
1 (900 ml) package no-salt-added beef broth
1 cup bottled strained tomatoes (passata)
1 cup president's choice blue menu outer space pasta
24 frozen low-fat meatballs
1 cup packed Baby Spinach, coarsely chopped
salt & freshly ground black pepper

Steps:

1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes.
2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes.
3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes.
4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute.
Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.

Nutrition Facts : Calories 116.6, Fat 2.4, SaturatedFat 0.4, Sodium 29.2, Carbohydrate 20.6, Fiber 2.3, Sugar 3.9, Protein 3.8

HEARTY MEATBALL SOUP WITH SPINACH

Hearty Meatball Soup With Spinach image

My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery

Provided by tammy dalton

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 lbs 93% lean ground beef, 7% fat
1/2 cup Italian breadcrumbs
1 eggs, beaten or 1/4 cup egg substitute
2 tablespoons sun-dried tomato pesto
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
8 ounces assorted fresh vegetables, diced (onions, celery and carrots)
3 cups fresh spinach leaves
2 (16 ounce) cans cannellini beans, drained
1 (32 ounce) box unsalted chicken stock
1/2 cup parmesan cheese, grated

Steps:

Chop garlic.
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.
Preheat large stockpot on medium-high 2-3 minutes.
Place oil in pan; add meatballs (in batches).
Cook and turn 6 to 8 minutes or until browned.
Remove meatballs from pan and set aside.
Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
Top with Parmesan cheese and serve.

Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the flavor of your soup.
Don't overcrowd the pot: If you add too many ingredients at once, they won't cook evenly and the soup will be watery.
Season to taste: Start with a small amount of salt and pepper, then add more to taste. You can always add more seasoning, but it's hard to take it out.
Let the soup simmer: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Spinach and meatball soup is a delicious, hearty, and easy-to-make meal. It's perfect for a cold winter day or a quick weeknight dinner. With a few simple tips, you can make a pot of soup that the whole family will love. So next time you're looking for a comforting and satisfying meal, give spinach and meatball soup a try.