Preheat a large dutch oven over medium heat. Add extra-virgin olive oil, 2 turns of the pan. Add onions and mushrooms; saute 5 minutes. Add garlic and spinach; saute 5 minutes more. Add marinara sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls. Make sure they are uniformly sized so they cook evenly.
Remove lid from soup and slide meatballs into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and meatballs have cooked through. Serve soup with bread and grated Parmesan cheese.
Originally Submitted
1/27/2016
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