A hearty and flavorful soup combining tender meatballs, vibrant spinach, and zesty pepperoni for a comforting meal.
Combine the ground beef, dried oregano, dried basil, salt, black pepper, egg, and breadcrumbs in a mixing bowl. Mix until well combined.
Ensure the mixture is evenly combined for uniform meatballs.
Shape the mixture into small meatballs, about the size of a walnut.
Use damp hands to prevent the mixture from sticking.
Heat a large pot over medium heat and add a drizzle of oil. Brown the meatballs on all sides, then remove them from the pot and set aside.
Don't overcrowd the pot; cook in batches if necessary.
In the same pot, sauté the mushrooms, bell pepper, onion, and garlic until softened.
Stir frequently to prevent sticking.
Add the red pepper flakes, dried oregano, dried basil, and tomato paste. Cook for 1 minute, stirring constantly.
Cooking the tomato paste enhances its flavor.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Return the meatballs to the pot along with the sliced pepperoni and frozen spinach. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Cover the pot partially to control evaporation.
Season the soup with seasoning salt, black pepper, and sugar. Adjust to taste.
Taste the soup before adding more seasoning.
Ladle the soup into bowls and top with grated Parmesan cheese.
Serve with crusty bread for a complete meal.
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