Tuscan Soup with Meatballs

Prepare the Meatballs In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, basil, oregano, minced garlic, salt, and black pepper. Use your hands to mix everything together until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.

Brown the Meatballs Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.

Prepare the Soup Base In the same pot, add diced onions, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes. Add the diced tomatoes, chicken broth, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Add the Meatballs and Pasta Return the meatballs to the pot and add the chopped spinach and small pasta. Cook for an additional 10 minutes, or until the pasta is tender and the meatballs are cooked through. Season with salt and pepper to taste.

Serve Ladle the Tuscan soup with meatballs into bowls and serve hot. Enjoy!