Potato gnocchi swimming in a creamy broth with tiny meatballs and baby spinach. A hug in a bowl. Heart-warming, comforting and just plain crazy delicious!
I’m completely and utterly serious when I say this will satisfy you in the same way a plate of spaghetti and meatballs would. No lie. It will cure any and all cravings for those tender orbs of Italian seasoned meat. The ones I lust after far too often. These come with a bonus – they’re tiny so you can eat more! And the comfort factor is upped even further with soup added to the mix.
I’m lucky because this is a soup everyone in my house can agree on. Simple and straightforward. There’s nowhere to hide any extra vegetables like zucchini or pumpkin to trick vegetable-hating family members into eating them. Although I’ve all but given up on that.
I mistakenly revealed my secrets.
Apparently they do read my blog and they’re on to me now. Sigh.
So hearty and filling, this main dish soup will warm you from the inside out!
Potato gnocchi swimming in a creamy broth with tiny meatballs and baby spinach. A hug in a bowl.
- In a large soup pot saute onion in 2-3 tablespoons olive oil over medium low heat seasoning well with salt and pepper. When soft and tender add garlic, saute until fragrant. Add bay leaf, Italian seasoning and chicken broth, season again with salt and pepper. Bring slowly up to a simmer.
- Mix all the meatball ingredients together in a large bowl with a fork. Roll into tiny meatballs (about 1/2 – 1 inch in size) and place on a platter or small baking sheet.
- Once the soup is boiling carefully drop the meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes, skim any gray muck that comes to the top off the soup and discard. Taste and season again with salt and pepper or Italian seasoning if needed.
- Slowly add the gnocchi, bring soup back to a simmer, stir in half & half, spinach and herbs. When gnocchi rise to the top, remove from heat. Remove bay leaf and serve with Parmesan cheese.
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