Italian Garden Meatball Soup & Pesto Parm Croutons

August 05, 2015

Hearty Italian Meatball and Veggie Soup with Crunchy Pesto Parmesan Croutons.

For the meatballs:

1/2 lb lean ground beef

2 links of Italian sausage (remove from casing)

1 egg

1/4 c seasoned breadcrumbs

Drizzle of olive oil

For the croutons:

4 slices Sourdough-cubed

1/2 stick butter

4 tbsp pesto

1/2 cup Parmesan

For the Soup:

drizzle of olive oil

1 med onion

2 large cloves garlic

3 cups of baby spinach

1 carrot

2 stalks celery

2 cans italian diced tomatoes

5 cans of chicken broth- 1 can of water

1 cup of small pasta- I used small shells

Parsley

Red pepper flake

First things first, you’re gonna want to get the meatballs started. Mix together the ground beef, italian sausage, egg, and breadcrumbs (maybe a pinch of parm) until just combined. Don’t overwork the meat...
See the full directions on my site

Nutritions

Calories
12392

Sodium
8183mg
340% DV

Fat
879g
1352% DV

Protein
507g
1014% DV

Carbs
447g
152% DV

Fiber
83g
335% DV

Dinner Boiled