Minutes Prep time: 20
Minutes Total time: 35
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pound ground beef (90% lean)
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 teaspoon kosher salt, divided
1 egg
2 cloves garlic, finely chopped
6 cups beef bone broth
2 cups water
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano
1 cup dry ring-shaped pasta, uncooked
2 cups baby spinach leaves
1/4 cup chopped fresh basil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 69 mg | 7% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 7 g | 10% |
| Iron | 2 mg | 14% |
| Calories | 222 kcal | 11% |
| Sodium | 745 mg | 31% |
| Protein | 23 g | 46% |
| Saturated Fat | 3 g | 13% |
| Sugars | 2 g | 0 |
| Vitamin C | 7 mg | 12% |
Preheat oven to 425°F. Spray rimmed baking sheet with cooking spray.
Stir together ground beef, Parmesan, breadcrumbs, 1/2 teaspoon salt, egg, and garlic in large bowl until well blended. Scoop 1 tablespoon portions of meat mixture and roll into balls. Place on baking sheet. Bake 12 minutes, until browned.
While meatballs are cooking, pour bone broth, water, undrained tomatoes, and remaining 1 teaspoon salt into a 4-quart pot; bring to a boil. Stir in pasta. Cover and cook until pasta is tender, about 8 minutes. When meatballs are cooked, add them to the pot.
Stir spinach into soup just before serving. Garnish bowls of your beef meatball soup with basil and serve!
Beef Meatball Bone Broth Soup
