Spinach Soup with Cheese Meatballs
4 servings
40 minutes
Spinach soup with cheese meatballs is a true gastronomic delight from the warm Italian cuisine. This delicate and aromatic soup combines the silky texture of spinach, the richness of meat broth, and the spicy notes of parmesan. The cheese-infused meatballs add a unique flavor and appetizing texture to the dish. Whipped and lightly fried eggs give the soup airiness, making it even more filling and unique. This soup is perfect for a cozy family dinner or as an elegant first course on a festive table. It warms, delights, and provides a sense of home comfort, reminiscent of sunny Italy where simplicity of ingredients turns into culinary art.
1
Chop the bread soaked in milk. Add minced meat, egg, and grated cheese. Season with salt and pepper. Mix thoroughly and shape into meatballs.
- White bread: 50 g
- Milk: 50 ml
- Ground meat: 350 g
- Chicken egg: 2 pieces
- Parmesan cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Bring the broth to a boil and add the meatballs. After 15 minutes, add the spinach.
- Meat broth: 1 l
- Ground meat: 350 g
- Spinach: 300 g
3
Break the egg, whisk it and mix with 1.5 tablespoons of milk, then pour it into a heated pan. While continuously stirring with a whisk, fry the eggs until they form 'clumps'. Add to the soup.
- Chicken egg: 2 pieces
- Milk: 50 ml