Add the veggies (NOT the garlic!), and sauté until the onions are well browned.
Now add the garlic and continue to stir for 1 minute.
Finally, add the broth and stir well. Let this come to a medium boil.
Meatball Instructions
Place the meat into a large mixing bowl.
Add the egg, parsley, salt and garlic powder and knead well to combine.
Finally, knead in the flour. (see notes above) You should have a soft mixture that is too sticky to roll with your hands, but easily scooped with an ice cream scooper.
Scoop the meatballs into the boiling broth and cook for approximately 15-20 minutes, or until the meatballs reach an internal temperature of at least 165 F.
Soup Instructions
At the end, stir in the remaining parsley and spinach leaves. Stir just long enough for them to wilt into the hot broth.
Serve with a bit of pasta (cooked separately)
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.Data does NOT include pasta.