A comforting and flavorful soup featuring tender mini meatballs and a medley of fresh vegetables.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground beef, parmesan cheese, oregano, basil, salt, black pepper, garlic powder, and egg. Mix until well combined.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.
Using a small scoop can help make evenly sized meatballs.
Bake the meatballs in the preheated oven for 15 minutes, or until browned and cooked through.
Turn the meatballs halfway through baking for even browning.
While the meatballs are baking, heat olive oil in a large pot over medium heat.
Ensure the pot is hot before adding vegetables to enhance their flavor.
Add the onions, garlic, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the diced tomatoes, zucchini, oregano, basil, salt, and black pepper. Stir to combine.
Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Add the baked meatballs and pasta to the soup. Cook for an additional 10 minutes, or until the pasta is tender.
Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Stir in the spinach and cook until wilted, about 2 minutes.
Adding spinach at the end preserves its vibrant color and nutrients.
Serve the soup hot, garnished with additional parmesan cheese if desired.
Pair with crusty bread for a complete meal.
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