This sensational Italian soup is simple to prepare, light, satisfying, and loaded with tasty beef meatballs and savory spinach. It’s also easy to customize: Make the meatballs using pork, turkey, or a combination. Swap in other greens, such as kale, Swiss chard, or escarole, for some variety. Recipe from Keto-Mojo
Position an oven rack in the center of the oven. Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with aluminum foil, then grease it with 1 teaspoon of the olive oil.
Pour the chicken broth into a large pot and bring it to a mellow simmer.
In a medium bowl, break up the beef into small chunks. Add 1/2 cup of the Parmesan cheese and the heavy cream, egg, parsley, shallot, garlic, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper. With clean hands or a wooden spoon, gently mix until just combined; do not over-mix.
Lightly oil your hands with 1 teaspoon of the olive oil, then make 24 small round meatballs and place them on the prepared baking sheet.
Bake the meatballs until they’re golden brown, turning halfway through cooking, 15 to 18 minutes total.
Add the meatballs to the chicken broth and simmer on low, stirring occasionally, for 5 minutes. Remove from the heat and stir in the chopped spinach until it’s wilted. Season with salt and pepper to taste.
Divide the soup among 4 bowls. Drizzle each serving with 1 teaspoon of the olive oil and 1 tablespoon Parmesan cheese.