2 cloves garlic,
coarsely chopped
1 1/2 lb lean ground
beef, 7% fat
1/2 cup
Italian-style bread crumbs
1 heaping Tbsp mayonnaise
2 tablespoons
sun-dried tomato pesto
1/2 teaspoon kosher
salt, divided
1/2 teaspoon pepper,
divided
1 tablespoon canola
oil
8 oz carrot trinity
mix (fresh diced onions, celery, carrots)
3 cups fresh spinach
leaves
2 cans cannellini
beans (15–16 oz), drained
1 (32-oz) box
unsalted chicken stock
1/2 cup grated
Parmesan cheese
Combine ground beef, bread
crumbs, mayonnaise, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper
until blended. Shape into 1-inch meatballs (about 25–30); wash hands.
Preheat large stockpot on
medium-high 2–3 minutes. Place oil in pan, then add meatballs (in
batches); cook and turn 6–8 minutes or until browned. Remove meatballs
from pan and set aside.
Add trinity mix and garlic to
pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook
2–3 minutes or until spinach begins to wilt.
Reduce heat to medium-low;
stir in beans, stock, meatballs and remaining 1/4 teaspoon each salt and
pepper; simmer 5–7 minutes or until meatballs are 160°F and soup is hot.
Top with cheese and serve.
