Hearty Meatball Soup with Spinach

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.

Adapted from Publix recipe.  Yum!