Gnocchi, Spinach, and Meatball Soup

1. 1

   Heat olive oil in a large pot over medium-low, and sauté the onion in the hot oil until it is soft and translucent, about 5 minutes. Add the garlic; cook and stir until fragrant, about 30 seconds. Add the chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring it slowly to a simmer, about 5 minutes.

2. 2

   Meanwhile, make the meatballs: In a large bowl, combine the ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper. Mix until well combined. Shape the mixture into tiny 1/2-inch meatballs.

3. 3

   Carefully drop the meatballs, one at a time, into the simmering soup in the pot. Return to a slow simmer and cook for 20 minutes. Skim off and discard any foam that rises to the surface with a spoon.

4. 4

   Add the gnocchi, escarole, and carrot; bring the soup back to a simmer. Stir in the half-and-half, spinach, and basil. When the gnocchi float to the top, remove from heat.

5. 5

   Discard the bay leaf and garnish with 1/4 cup Parmesan cheese to serve.

• Calories 210.33 kcal Moderate
• Protein 16.85 g Good Source
• Carbs 11.17 g Moderate
• Total Fat 10.25 g Moderate
• Saturated Fat 4.06 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 60.6 mg High
• Sodium 623.95 mg High
• Fiber 2.96 g Moderate
• Sugar 3.73 g Moderate
• Added Sugar 0.12 g Low Source
• Calcium 149.05 mg Moderate
• Iron 3.44 mg Moderate
• Potassium 228.16 mg Low Source
• Vitamin A 1165.9 mcg_rae Good Source
• Vitamin C 9.0 mg Moderate
• Vitamin D 0.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅