Elevate your weeknight dinner with our Spinach and Tomato Soup recipe, a delightful twist on traditional tomato soup. This exceptionally creamy, rich, and hearty soup is infused with savory homemade meatballs and aromatic spices, making it the perfect comforting meal for chilly evenings. You’ll simply adore how warm and satisfying each spoonful is.

Hearty Spinach and Tomato Soup with Meatballs

We are absolutely thrilled to share this incredible Spinach and Tomato Soup recipe, brought to us by the talented Marie from Not Enough Cinnamon. This recipe truly embodies comfort food at its finest, offering a wonderfully hearty and nourishing soup that’s perfect for any occasion, especially when you need a little warmth and cheer.

There’s nothing quite like a steaming bowl of homemade tomato soup, especially when paired with a classic grilled cheese sandwich, to provide ultimate comfort on a cold day. This particular recipe goes above and beyond, transforming a simple tomato soup into a rich and deeply satisfying experience that’s destined to become a family favorite. Its robust flavors and tender meatballs make it a stand-out dish that’s undeniably delicious.

Meet Our Guest: Marie from Not Enough Cinnamon

Marie, the brilliant mind behind Not Enough Cinnamon, was born and raised in the beautiful city of Paris, France, and now calls Australia home – two destinations many of us dream of visiting. Her culinary journey brings a unique blend of European sophistication and global practicality to her recipes.

On her popular blog, Marie specializes in sharing healthy, easy, and incredibly delicious recipes, often featuring no more than four or five core ingredients. Her philosophy revolves around making cooking accessible and enjoyable for the everyday, busy cook – a mission we wholeheartedly support. We know many of you are constantly looking for quick yet wholesome meal ideas, and Marie’s creations perfectly fit the bill.

Marie empowers home cooks to create their favorite dishes from scratch using unprocessed ingredients. For instance, she has fantastic guides for making staples like Homemade Peanut Butter, detailed step-by-step instructions for vibrant Vietnamese Fresh Spring Rolls, and delectable recipes such as these Stuffed Portobello Mushrooms with Ricotta, Pesto, and Grilled Halloumi. Just the other day, she was tempting us all with her irresistible Peanut Butter and Chocolate Creamy Dip – truly a weakness for many!

Why You’ll Love This Spinach and Tomato Soup

This isn’t just any tomato soup; it’s a culinary experience designed for maximum comfort and flavor. What sets this recipe apart is the addition of perfectly seasoned, tender meatballs, transforming a simple soup into a substantial and satisfying meal. The harmonious blend of sweet tomatoes and fresh spinach creates a vibrant flavor profile, while a touch of pesto adds an herbaceous depth that’s simply irresistible.

It’s the ideal dish for those evenings when you crave something warm, hearty, and packed with wholesome goodness. The rich, creamy broth, combined with the succulent meatballs, makes every spoonful a delight. Plus, it’s surprisingly easy to prepare, making it a perfect candidate for both weeknight dinners and weekend gatherings.

More Comforting Soup Recipes to Explore

If you’re a fan of this delightful tomato spinach soup, you’ll be thrilled to discover other easy and comforting soup recipes that hit all the right notes:

• Italian Meatball Tomato Soup
• Moroccan Tomato Couscous Soup
• Tomato Red Pepper Bulgur Soup
• Vegetable Cabbage Soup
• Homemade Minestrone Soup

Essential Ingredients for Your Spinach Soup Recipe

Crafting this flavorful soup requires a thoughtful selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need for both the rich soup base and the savory meatballs:

For the Soup Base:

• Chicken Broth or Vegetable Broth: The foundational liquid for our soup, providing depth and savory notes. Choose good quality broth for best flavor.
• Fresh Spinach Leaves: Baby spinach is preferred for its tender texture and quick cooking time, adding a touch of vibrant color and a boost of nutrients.
• Onion: Sautéed to fragrant perfection, onion forms the aromatic backbone of the soup.
• Tomato Sauce: The main component for the rich tomato flavor, providing a smooth consistency.
• Crushed Tomatoes: Adds chunky texture and intense tomato goodness, giving the soup a more rustic feel.
• Tomato Paste: A concentrated burst of tomato flavor that deepens the overall taste and adds a touch of sweetness.
• Basil Pesto: Stirred in at the end, pesto offers a fresh, garlicky, and herbaceous finish, enhancing the Italian-inspired flavors.

For the Meatballs:

The meatballs are a star in this soup, adding incredible texture and savory flavor. Here’s what you’ll need:

• Ground Meat: A mix of ground veal and pork is suggested for optimal flavor and texture, but you can easily substitute with ground beef, lean ground turkey, or even Italian sausage for a different twist.
• Garlic Clove: Freshly minced garlic is essential for infusing the meatballs with aromatic depth.
• Grated Parmesan Cheese: Adds a salty, umami kick and helps bind the meatballs, contributing to their delicious flavor.
• Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary that instantly elevates the meatball flavor profile.
• Fresh Basil Leaves: Finely chopped basil brightens the meatballs with its sweet, peppery aroma.
• Eggs: Act as a binder to hold the meatballs together, ensuring they stay intact during cooking.
• Salt and Black Pepper: Essential for seasoning the meatballs to perfection.

How to Prepare Spinach and Tomato Soup with Meatballs

Making this hearty soup is a straightforward process that yields incredibly delicious results. Follow these simple steps for a truly satisfying meal:

Step-by-Step Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground meat (veal and pork mixture or your chosen substitute), eggs, minced garlic, grated parmesan, chopped fresh basil, Italian seasoning, and a generous pinch of salt and pepper. Using your hands, gently but thoroughly mix all the ingredients until they are well combined. Avoid overmixing, as this can lead to tough meatballs.
2. Form the Meatballs: Form the mixture into small, bite-sized meatballs, roughly the size of one tablespoon each. You should yield approximately 20 meatballs. To prevent the mixture from sticking to your hands, keep them slightly wet while shaping the meatballs.
3. Brown the Meatballs: Heat one teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, carefully add about half of the meatballs to the pot. Brown them on all sides until they develop a light golden crust. This step adds a crucial layer of flavor. Remove the browned meatballs from the pot and set them aside. Add another teaspoon of olive oil and repeat the browning process with the remaining meatballs. Ensure you don’t overcrowd the pot, as this can steam the meatballs instead of browning them, and makes flipping difficult.
4. Cook the Aromatics and Spinach: In the same pot, after removing the second batch of meatballs, add the chopped onion. Sauté for about 30 seconds, stirring frequently, until the onion becomes fragrant and slightly softened. Next, add the fresh baby spinach leaves. Cook for just a few seconds, stirring until the spinach wilts and begins to shrink.
5. Combine and Simmer: Return all the browned meatballs to the pot. Stir in the chicken stock (or vegetable broth), tomato sauce, crushed tomatoes, and tomato paste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. This allows the flavors to meld beautifully and ensures the meatballs are cooked through and tender. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
6. Serve: Ladle the warm, aromatic soup into individual bowls. For an extra burst of flavor, add a generous tablespoon of basil pesto to each bowl just before serving. Garnish with additional grated parmesan cheese and serve immediately. This soup pairs wonderfully with crusty garlic bread or a fresh side salad.

Creative Ways to Customize and Modify Your Soup

This Spinach and Tomato Soup is wonderfully versatile, offering plenty of opportunities for customization to suit your taste and dietary preferences. Feel free to get creative with these delicious variations:

• Add a Spicy Kick: If you enjoy a bit of heat, infuse your rich tomato broth with a pinch of red pepper flakes or a dash of cayenne pepper. Start with a small amount and add more to achieve your desired level of spice.
• Incorporate Pasta: For a more filling meal, pasta is a fantastic addition. Small or medium pasta shapes like ditalini, small shells, or orzo work beautifully. You could also try gnocchi or cheese tortellini to create a truly creamy tomato tortellini soup. Add the pasta during the last 10-15 minutes of simmering, or according to package directions, to ensure it cooks perfectly without becoming mushy.
• Experiment with Sausage: Italian sausage, either mild or spicy, would be a delightful addition. You could brown it alongside the meatballs, or for a different flavor profile, mix ground Italian sausage directly into the meatball mixture.
• Boost with Beans: Add extra nutrients and protein by stirring in a can of drained and rinsed white beans (like cannellini or navy beans) or chickpeas. They contribute a lovely creamy texture and make the soup even heartier.
• Achieve Extra Creaminess: For an even smoother and creamier consistency, use an immersion blender to partially blend the soup after the meatballs are cooked. This will break down some of the tomatoes and spinach, creating a luscious texture while still retaining some chunks.
• Vary the Broth: While chicken stock offers a classic flavor, feel free to use vegetable stock for a vegetarian option (omit meatballs or use plant-based ones) or beef broth for a deeper, richer taste.
• Alternate Greens: While chopped spinach is excellent, other leafy greens can also be used. Consider adding kale or arugula for a slightly different flavor and texture. If using kale, remove the tough stems and chop it finely, adding it earlier in the cooking process to allow it to tenderize.
• Cheesy Finish: Beyond Parmesan, consider a swirl of ricotta or a sprinkle of shredded mozzarella for an extra layer of creaminess and flavor.

Storage and Reheating Tips

This Spinach and Tomato Soup with Meatballs is fantastic for meal prepping or enjoying as leftovers. Here’s how to store and reheat it:

• Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it is heated through. You may need to add a splash of extra broth or water if it has thickened too much in storage. Alternatively, reheat individual portions in the microwave.
• Flavor Development: Many agree that this soup tastes even better the next day, as the flavors have more time to meld and deepen.

Other Delicious Tomato-Centric Recipes You Might Enjoy

If you appreciate the fresh, vibrant flavors of tomatoes, you’ll love these other recipes that highlight this versatile fruit:

• Persian Tomato Cucumber Salad
• Tomato Cucumber Feta Quinoa Salad
• Easy Lebanese Salad
• Lebanese Tabbouleh
• Cucumber Tomato Salad with Yogurt Dressing

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Spinach and Tomato Soup Recipe

By
Julia Jolliff

Spinach and Tomato Soup Recipe takes a traditional tomato soup and elevates it with savory meatballs for a truly comforting experience.

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Prep:

20 minutes
mins

Cook:

20 minutes
mins

Total:

40 minutes
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Servings:

6
servings

Ingredients

• 1/2 lb. ground veal {or you can use ground beef, turkey or sausage}
• 1/2 lb ground pork
• 2 eggs
• 1 garlic clove, or 2 small, minced
• 1/3 cup parmesan, grated
• 1/4 cup basil leaves, chopped
• 2 tsps. Italian seasoning
• 2 tsp. olive oil, divided
• 1 small onion, chopped
• 3 cups baby spinach, fresh
• 3 cups chicken stock
• 3 cups tomato sauce
• 1 can crushed tomatoes
• 2 tbsps. tomato paste
• 6 tbsps. basil pesto
• parmesan, grated, for serving
• salt to taste
• freshly ground black pepper, to taste

Instructions

1. Prepare the Meatballs: In a large bowl, combine the ground meat, eggs, minced garlic, grated parmesan cheese, chopped fresh basil, Italian seasoning, salt, and black pepper. Using your hands, thoroughly mix all the ingredients until well combined and evenly distributed.
2. Form Meatballs: Form the mixture into meatballs, each about the size of one tablespoon. You should yield approximately 20 meatballs. To prevent the mixture from becoming too sticky, keep your hands slightly wet while shaping them.
3. Brown Meatballs: Heat one teaspoon of olive oil in a large pot or Dutch oven over medium heat. Brown about half of the meatballs on each side until they are light golden brown. Remove them from the pot and set aside.
4. Brown Remaining Meatballs: Add another teaspoon of olive oil to the pot and repeat the browning process with the remaining meatballs. Ensure the pot is not too crowded to allow for even browning and easy flipping without destroying the meatballs.
5. Sauté Aromatics and Spinach: In the same pot, add the chopped onion and cook for about 30 seconds, stirring until it becomes fragrant. Add the fresh baby spinach and cook for just a few seconds until it wilts and starts to shrink.
6. Simmer the Soup: Transfer all the browned meatballs back into the pot. Stir in the chicken stock (or vegetable broth), tomato sauce, crushed tomatoes, and tomato paste. Bring the mixture to a gentle boil, then cover and simmer on low heat for about 30 minutes, or until the meatballs are cooked through and tender. Taste and adjust seasoning as needed.
7. Serve: Ladle the warm soup into bowls. Stir in one tablespoon of basil pesto into each bowl. Top with additional grated parmesan cheese and serve immediately with crusty bread or garlic bread.

Notes

• You can use ground beef or ground turkey as substitutes for the veal and pork mixture in the meatballs.
• For a heartier soup, you can also add small pasta to the soup. If you do, add about 1 cup of pasta to the pot 10-15 minutes (or according to package directions) before the soup finishes cooking, ensuring it’s al dente.
• This soup tastes even better the next day, as the flavors have more time to deepen and meld.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.

Nutrition

Calories: 383kcal,
Carbohydrates: 22g,
Protein: 25g,
Fat: 23g,
Saturated Fat: 7g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 7g,
Trans Fat: 0.01g,
Cholesterol: 121mg,
Sodium: 1195mg,
Potassium: 1130mg,
Fiber: 5g,
Sugar: 11g,
Vitamin A: 2667IU,
Vitamin C: 22mg,
Calcium: 203mg,
Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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