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Mini Meatball Soup

This easy to prepare soup is a family favourite — full of flavour and colour and perfect for a weeknight meal. Change it up by trying different greens like kale, swiss chard or escarole for the spinach.

  • 8 oz (250 g) ground Ontario veal
  • 3 tbsp (45 mL) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 4 cups (1 L) vegetable broth
  • 1/2 cup (125 mL) broken spaghetti pieces
  • 3 cups (750 mL) lightly packed baby spinach, chopped
  • Freshly grated Parmesan cheese (optional)

Prep Time: 15 minutes
Cook Time: 10 minutes

In a large bowl, using your hands, combine veal, cheese and garlic until well combined. Use a heaping teaspoonful to roll mixture into meatballs and place on plate.

Meanwhile, in saucepan, bring broth to a gentle boil. Slowly add spaghetti and meatballs and cook, stirring for about 8 minutes or until meatballs are no longer pink inside and spaghetti is tender but firm. Stir in spinach and cook for 1 minute.

Ladle into bowls to serve and sprinkle with more cheese if desired.

Tip: Make the meatballs ahead and freeze for up to 2 weeks, then simply cook them in the soup from frozen. Be sure to add a few more minutes to cook them through.

Yield/Servings:
about 30 meatballs/ 6 cups (1.5 L) total soup 4 servings

Source: Ontario Veal Appeal (ontariovealappeal.ca)

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