Italian soup with meatballs

Easy Italian soup with meatballs – actually a culinary masterpiece. This is a healthy dietary dish, because it uses chicken meat, delicate vegetables and greens. The ideal partners for this soup are crispy croutons.

Italian soup with meatballs – ingredients

• For meatballs:
• minced chicken – 900 g.
• egg – 1 pc.
• olive oil – 6 tbsp.
• oregano (dry) – 2 tsp.
• marjoram (dry) – 2 tsp.
• thyme (dry) – 2 tsp.
• basil (dry) – 1 tsp.
• rosemary – 1 tsp.
• parsley – 2 tsp.
• garlic (granulated powder) – 2 tsp.
• fennel (seeds) – 1 tsp.
• ground paprika – 1 tsp.
• ground black pepper, salt – to taste.

• For the soup:
• garlic – 4 cloves.
• potatoes – 2 pcs.
• onion – 1 pcs.
• salt, ground red pepper – to taste.
• dry white wine – 120 ml.
• chicken broth – 1 l.
• water – 250 ml.
• canned beans – 1 can (400 ml).
• spinach – 3 handfuls.
• parmesan – optional for serving.
• fresh greens

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Italian soup with meatballs – recipe

In a large bowl, mix the minced meat and the indicated spices. Rosemary and parsley can be either dry (more convenient) or fresh. You can make your life easier by taking a set of Italian or Mediterranean spices. Usually, there are all the necessary herbs and spices. Then you will only need minced meat, this complex of spices, an egg and oil.

Mix not too thoroughly – the minced meat should be a little loose. After that, we pinch pieces from the mass and form fairly large meatballs with a diameter of about 4 centimeters (like a large walnut). Place the meatballs on waxed paper or parchment.

Heat a deep frying pan with 2 tablespoons of oil over medium heat. When the oil becomes hot, lay out the meatballs and fry for 4-5 minutes on each side.

In a pan with a thick bottom, pour the rest of the oil and cook potatoes, onion cut into large pieces, and chopped garlic over medium heat. Salt and pepper. Cook for about 12 minutes, until the potatoes and onions become softer.

Instead of potatoes, you can take sweet potatoes – sweet potatoes. So you will get a completely different taste.

Pour in the wine, use a wooden spatula to scrape off all the ingredients that have managed to stick to the walls and bottom of the pan. Add chicken broth and water.

We bring the soup to a boil, reduce the heat under the pan and cook the soup for about 15 minutes. Taste for salt and pepper and make sure the potatoes are done.

Add canned beans and meatballs to the soup and cook for another 15 minutes. A minute before turning off the heat, add the spinach leaves. When they lose their shape and “wither” in the soup, the dish is ready.

Before serving, you can flavor the soup with grated Parmesan cheese and fresh herbs. Bon appetit!