Receta de sopa de albóndigas

Ingredientes

• 1 pound lean ground beef
• 1 large egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 stalks celery (diced)
• 6 cups beef broth
• 1 can (14.5 ounces diced tomatoes, undrained)
• 1 teaspoon dried basil
• 1 cup small pasta (such as ditalini or orzo)
• 2 cups baby spinach leaves

Preparación

1. 1

   Form meatballs: In a large bowl, mix together ground beef, egg, breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper until well combined. Form into 1-inch meatballs.

2. 2

   Brown meatballs: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs and set aside.

3. 3

   Sauté vegetables: In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.

4. 4

   Simmer broth: Pour in beef broth and diced tomatoes with their juice. Stir in dried basil. Bring to a simmer.

5. 5

   Cook pasta: Return meatballs to the pot and add pasta. Simmer until pasta is cooked and meatballs are no longer pink in the center, about 10 minutes.

6. 6

   Wilt spinach: Stir in spinach and cook until wilted, about 2 minutes. Season with additional salt and pepper to taste.

7. 7

   Serve hot, garnished with extra grated Parmesan if desired.