Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::10
Ingredients
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2 tablespoons olive oil, or as needed
1 large yellow onion, diced
4 cloves garlic, minced
4 (32 ounce) cans low-sodium chicken broth
1 large bay leaf
2 teaspoons Italian seasoning
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 (17.5 ounce) packages potato gnocchi
2 cups thinly sliced escarole
1 carrot, shredded
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
Meatballs:
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
Directions
Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
Meanwhile, prepare meatballs: Combine ground beef, beaten 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.
Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.
Cook’s Note
You can use ground turkey instead of ground beef.
You can refrigerate soup overnight and skim fat off the top the next day.