Gnocchi, Spinach, and Meatball Soup

Name: Gnocchi, Spinach, and Meatball Soup
Total time: 60
Yield: 10
Ingredients: 2 tablespoons olive oil, or as needed; 1 large yellow onion, diced; 4 cloves garlic, minced; 4 (32 ounce) cans low-sodium chicken broth; 1 large bay leaf; 2 teaspoons Italian seasoning; 0.5 teaspoon sea salt; 0.25 teaspoon ground black pepper; 2 (17.5 ounce) packages potato gnocchi; 2 cups thinly sliced escarole; 1 carrot, shredded; 1 cup half-and-half; 6 ounces fresh baby spinach leaves; 2 tablespoons minced fresh basil or Italian parsley; 0.25 cup freshly grated Parmesan cheese, or more as needed for serving; 1.25 pounds ground beef; 1 large egg, beaten; 0.25 cup Italian seasoned bread crumbs; 2 tablespoons Parmesan cheese, grated; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 teaspoon Worcestershire sauce; 0.75 teaspoon garlic salt; 0.25 teaspoon black pepper

Recipe by James from allrecipes.com

Dinner 60 Mins.

Ingredients

10 servings

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2 tablespoons olive oil, or as needed
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1 large yellow onion, diced
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4 cloves garlic, minced
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4 (32 ounce) cans low-sodium chicken broth
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1 large bay leaf
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2 teaspoons Italian seasoning
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0.5 teaspoon sea salt
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0.25 teaspoon ground black pepper
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2 (17.5 ounce) packages potato gnocchi
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2 cups thinly sliced escarole
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1 carrot, shredded
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1 cup half-and-half

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6 ounces fresh baby spinach leaves
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2 tablespoons minced fresh basil or Italian parsley
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0.25 cup freshly grated Parmesan cheese, or more as needed for serving
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1.25 pounds ground beef
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1 large egg, beaten
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0.25 cup Italian seasoned bread crumbs
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2 tablespoons Parmesan cheese, grated
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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1 teaspoon Worcestershire sauce
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0.75 teaspoon garlic salt
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0.25 teaspoon black pepper

Instructions

Heat olive oil in a large pot over medium-low heat and sauté onion in hot oil until soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add chicken broth, bay leaf, Italian seasoning, sea salt, and pepper; bring slowly to a simmer, about 5 minutes.
Meanwhile, prepare meatballs: Combine ground beef, beaten egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
Drop meatballs carefully, one at a time, into simmering soup in the pot. Bring to a slow simmer and cook for 20 minutes. Skim off any foam that comes to the surface with a spoon and discard.
Add gnocchi, escarole, and carrot; bring soup back to a simmer. Stir in half-and-half, spinach, and basil. When gnocchi rise to the top, remove from heat.
Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.