Gnocchi, Spinach, and Meatball Soup
- Category: Gnocchi
- Author: James
- Rating: 5.0
- Prep time: 20 min
- Cook time: 40 min
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
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