Hearty Meatball Soup with Spinach

Ingredients

• 1.5 lbslean ground beef, 7% fat
• 0.5 cupItalian-style bread crumbs
• 0.25 cupegg substitute (or 1 egg, beaten)
• 2 tbspsun-dried tomato pesto
• 0.5 tspkosher salt, divided
• 0.5 tsppepper, divided
• 1 tbspolive or canola oil
• 8 oztrinity mix (fresh diced onions, celery, and bell peppers)
• 1 tspchopped garlic
• 3 cupsfresh spinach leaves
• 2 cans (15–19 oz each)cannellini beans, drained
• 1 (32-oz) boxchicken broth or stock
• 0.5 cupgrated Parmesan cheese

Method

1. 1Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands.
2. 2Preheat a large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pan and set aside.
3. 3Add trinity mix and garlic to pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt. Drain beans.
4. 4Reduce heat to medium-low; stir in beans, stock, meatballs, and remaining 1/4 teaspoon each salt and pepper. Simmer 5–7 minutes until meatballs are 160°F and soup is hot. Top with cheese and serve.