Gnocchi, Spinach, and Meatball Soup

Ingredients

• 2 tablespoons olive oil , or as needed
• 1 large yellow onion , diced
• 4 cloves garlic , minced
• 4 cans low-sodium chicken broth , 32 ounce
• 1 large bay leaf
• 2 teaspoons Italian seasoning
• 0.5 teaspoons sea salt
• 0.25 teaspoons ground black pepper
• 2 packages potato gnocchi , 17.5 ounce
• 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 cups freshly grated Parmesan cheese , or more as needed for serving

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Discard bay leaf and garnish with 1/4 cup Parmesan cheese to serve.