Spinach and Meatball Soup
I made meatballs the other day because I wanted to switch it up a bit from chicken and seafood.
Do something with meat for a change.
I wound up with some leftovers, a few odd balls out if you will, and turned them into a light lunch with this easy soup.
Before I began though I did a little bit of research, looking at the different methods people use to achieve that ‘juicy’ texture.
Because no one, absolutely no one likes a dry ass meatball.
Some went as far as listing a specific type of breadcrumb to use.
Swearing that using that particular brand is the key to juicy meatballs.
Bitch please…
One method I did find interesting and that was consistent across several sites, was to soak day old bread in milk until the bread is thoroughly soggy.
Then squeeze out any excess milk and add the soggy bread to the minced meat mixture.
I thought that was a pretty neat technique, especially since I’d never heard of it.
So I decided to give it a go in this recipe and shit came out A H – M A Z I N G.
There was also some discussion about how to cook them.
Some folks chose to braise them on the stove, some did the pressure cooker thing where you sort of set it and forget it, and everyone else baked them in the oven.
I chose to bake mine in the oven because it was the easiest way to cook a bunch of big ass meatballs like these all at once.
That and the fact that I don’t own a pressure cooker.
This recipe makes 2 dozen meatballs, about the size of a small childs fist, but obviously the smaller you roll them, the more you’ll have.
I was just happy I had any leftovers at all.
Spinach and Meatball Soup
What I Used.
Meatballs:
3lb Ground Meat (I used pork). 1 cup Day Old Bread (torn to bits). 1 cup Milk (soymilk for me). 1 cup grated Parmesan Cheese. 1 egg. 4 Cloves Garlic (minced). Salt. Pepper. Red Pepper Flakes. 1 tbsp Smoked Paprika (optional). 2 tsp Cayenne Pepper (optional).
Soup:
6 cups Stock (any kind will do). 3 big handfuls Fresh Spinach (roughly torn). Salt. Pepper. 1 tsp Smoked Paprika. 1 tsp Red Pepper Flakes.
What I Did.
Preheat oven to 350F.
Lightly grease baking a sheet or line it with oven-proof parchment paper.
Tear the bread into smalls bits and pour the milk over breadcrumbs to soak.
Ensure that the bread is thoroughly covered in the milk to become appropriately soggy.
Then using your hands, squeeze out any excess milk, placing the soggy bits in a large bowl.
Add to that bowl, the rest of the meatball ingredients, except for the egg.
Beat the egg separately in a smaller bowl before adding it to the larger bowl.
Using your hands again, thoroughly mix things together.
Be careful not to overmix though.
Over-mixing will turn your meat brown.
Roll the meatball mixture between your palms, forming an even ball.
Alternatively, you can use an icecream scooper to help form even sized balls.
Place the meatballs on the baking sheet, keeping them evenly spaced apart.
Bake in oven for 30 minutes or until the internal temperature reads 160F.
Then remove from oven and set aside to rest while you make the soup.
In a med pot, add the stock and bring to a boil.
Reduce heat to a simmer and adjust seasoning as needed.
Add in the spinach and cook until just wilted.
Then add in the meatballs, keeping the flame at low to med-low until the meatballs are properly reheated.
Serve in a shallow bowl and eat immediately.
Preferably under a warm blanket.
And if you have any leftover, non-soggy bread, feel free to toast that shit up and serve it with this soup.
looks absolutely delicious!!! The whole “soaked bread” method has been Todd’s trick for years (taught to him by a wonderful italian aunt of his). Using water to soak the bread works quite well also. I have to say…. it’s only 07:30 on Monday, and I already can’t wait for lunch time… thanks for awakening my appetite so early in the morning!!!
Leave it to the italians to have the best techniques!
What else does he (or you) use the bread-soaking technique on? I wanna experiment with it more 🙂
Todd tells me his method for meatballs is to soak the bread in WATER. Apparently MILK soaked bread is used for terrine!!!! So, if I’m following Todd’s lead correctly I’d tell you to take as many exotic meats (elk, venison, buffalo, duck) add some MILK soaked bread, some chicken livers some pork (for the tasty fat content) as well as some cranberries or some pistachio nuts and if you’re really feeling rich…. Some foie gras and some good port (the older the better) and make a really smoking terrine! Wait…. Why am I giving YOU all of his ideas??? We have a blog of our own to write!!!! 😝.
Love reading your blog!
Duane
http://Www.Duanescottblog.Wordpress.Com
Hahahahahaha!!!
Because yall love me 😀 😀
That’s why you’re giving it all up, heehee!
But seriously I just screencapped your comment.
For laterrrrrrrrr 😀
Guuuurl…….. why don’t you just come for dinner instead….. so much easier than this this screen cap thing…… lmao!!!!!
Right!?!
But it’s cold as fuck up there so we either need to plan a vacay somewhere in Latin America or wait till it warms up 🙂
Dagnabit I’ve never soaked my bread bits before. Sooooold. Looks delish, boo!
Girl.
Shit is EVERYTHING!
Dana – these photos are perfect!! I could grab a meatball right off the screen they look sooo gooood!!
I’ve been soaking my bread in milk for years and years (but of course I am much older than you!) Great recipe 🙂 🙂
Thank you so much, I’m glad the pictures came out so well!
What else do you use the ‘soaking bread in milk’ technique on?
Meatloaf & meatballs & of course Bread Pudding!
Yes!!!!! I learned the milk soaked bread crumbs trick from Chef Michael Symon. It truly makes a difference. Love this!
Oh I love him!
Yeah this is one technique I won’t forget!
Yum. My mom made meatball soup for us when we were kids, but I hardly ever think of doing that these days. This broth sounds fabulous!
Thank you so much Darya!
And I completely know what you mean about having stuff as a kid but never thinking to try them as an adult, haha!
I could eat it from the screen. Juicy.
Like the method of soaking bread for longer. Well done D.
Mojisola
http://www.mojintouch.com
Thanks boo!
❤
Yup! These things were delicious!!! Taste tested aprroved and chased with some delicious red wine! Hahaha thanks for sharing! Also, never knew of the soaked breadcrumbs technique – very cool!
Yeah I wonder how Fabio would have made these meatballs if he were doing it?
I bet there’s some secret Sardinian technique he’s got up his sleeve 😛
great question. Next Family Dinner we know what to have him make!
Shiiiit, I mean …
I’ll just come over for dinner tomorrow…
Yessssss please!! 🙋
heehee!!
two of my favorite things to eat? of course Dana makes a post combining them. AND it looks good.
Teehee, leave it to me 😀
Is this keto friendly?
Meatballs and spinach? Hell yeah! I just smashed meatballs and cheese with garlic butter last night!
Oh shit!!
These look delicious! I will sometimes add a heaping tablespoon of mayo to my meatball mixture. Gives them a creamy taste. Honestly, I’m a mayo addict though.
Oh now that’s new to me too!
Not a bad idea though!
First time I used mayo was because I was out of eggs. I thought “Gee, mayo has egg in it so why not try it?”
And this is why I like you so much..
🙂
Yummy!! I didn’t know about that method. I’m used to the bread crumbs. I’ll have to try this. Thanks for sharing this one love!! xx
Right!?
Me either yet I’m sure they had something to do with them coming out all juicy they way they did, shit was bomb!
Omg, my hubby would love this! I’m going to have to make this for him, he’s such a big soup fan and meatballs too. Perfect recipe to start off a chilly Monday!
xo, Jackie
stylemydreams.com
Oh you definitely gotta make this then!
It’s reaaallllllllyyyy good 😀
xxoo
First of all, how cute do meatballs look, I dont know whether its hormones but I just think meatballs are soooooo cooooote! And this is such Autumn/Winter food,and its healthy too! I love spinach and meatballs so will try this out. Ps when I saw this recipe all I could think of was Chef/South Park singin’, ‘SUCK ON MY BAAAALLS…!’
Hahahahahahahaha!!
Oh Chef!
I never thought about meatballs being cute and all until now. You and a few others are making me realize it though hahaha
Great recipe and beautiful photos. You manage to make raw meatballs look good. NIce! I hadn’t heard of the soaking in milk method so thanks for sharing. I’ll have to give it a try. Be well!
Haha! Thanks Amanda!
Agree with Amanda above – how do you make raw meat look appetizing?!
It’s a camera trick.
Like how they make you actually consider going to Papa Johns whenever one of their commercials air.
😀
YES. The one camera that’s never caught on to this is the one at Arby’s. Those commercials make me (even less) inclined to eat there.
Hmmm… these photos are VERY professional…the look quite wonderful. How are you doing it? When are you gonna make me some of this? Actually, when are you gonna take my pictures?!? 🙂
Yo yall making me feel like I’ve been doing shit pictures until now lol.
Da fuk..
And yes boo!
Shit I’m ready to take some fho-tos, whenever you are :p
And then we can go grab dinner 😀
HA!!!! No, your pictures have always been good… I actually have always wondered what your secret is…mmm… hmmm 🙂
Daylight.
Best kept secret 😀
😉
As far as I can tell its the milk that makes meatballs tender. I’ve made wonderful soft tender meatballs without breadcrumbs by simply mixing in milk. It has the added bonus of making the meatball gluten free.
Really?
Like just milk? No eggs or you still put in an egg or two?
No egg. I just mixed milk into the ground meat and scooped blobs of meatball into a pan of hot sauce and cooked until solid. They were very soft and quite lovely. Much easier than hand rolling too.
Very nice!
Holy meatballs, this looks amazing! will have to try soaking the bread next time I make my meatballs! Thanks for the post!
XX, Lanies
Yes, definitely try it!
Looks delish. I am not questioning everything about my meatballs… Imma have to try this… yesssss.
now* questioning EVERYTHING
This shit will have you sitting on the couch like, yo…
“Hello?
Yo let me call you back, I’m busy right now.”
Argh, send me a bowl stat. I have heard of the soaking breadcrumbs in milk but never done . However, if, oh wise cookylady, you think it makes a difference, I will try that wee trick next time. Great photos Cake. As usual. 😊
Dman right you’ll try it.
And it will blow your mind and you will thank me in person and in writing.
*ahem
I got carried away there, excuse me.
I will book the plane ticket right now ma’am!!
😀 😀
i love meatballs but I’m afraid I usually fry mine! I’ll definitely try the bread and milk technique next time
Do it, do it, do it.
My mother-in-law uses that day-old soaked-in-milk-breadcrumbs trick 🙂 she swears by that, and so do quite a few of the old ladies I met when we were visiting them in Italy a few years back. I tend to mix different kinds of ground meat to build the foundation for a juicy meatball, you know. I mix Ground Beef (97% lean) with Ground Pork or Ground Bison, and then with lean Ground Turkey. Into that, I add one or two eggs, some grated Parmigiano Reggiano or Pecorino, depending on preference for cow or sheep. Finally, some salt, pepper and garlic (flakes and purchased from Phoenecia, this is the only occasion I would use prepared garlic because fresh/minced is just too pungent). Chill then shape and add into broth/stock/sauce as it cooks. The Asian version starts also with the egg then some Gluten Free Lee Kum Kee Oyster Sauce, pepper, chopped chives, garlic flakes and, sometimes, toasted sesame seeds. These are typically baked 🙂
Ohhhh!!
The asian version sounds RIDICulously good…
I had never heard of soaking day old bread and using that as a replacement for bread crumbs that’s so easy and almost everyone has bread laying around that they bought and forgot! Beautiful photos.
Right!?
Thanks boo ❤
I’ve never made a good meatball- I’ve tried at least 3 times, and never been really satisfied with the results haha I think I’ll try this and maybe quickly sear them before baking- probably cutting down on bake time- I love soft meatballs in soups, but I could eat crispy meatballs alllll day. Yummm. Thanks for sharing your recipe!
Oh yes! Try that and let me know, ok?!
Because I already want to make these again 😀
You are so dope! If I didn’t know Id ask where did you get these pics. So good you can taste it just by looking.
Damn!
Yall making me feel like I been posting shit till now, haha.
OMG!!!!! I just had an epiphany!!!!! SOAK THE BREAD IN YOUR FAVOURITE WINE!!!! YES WINE!!!!! Your meatballs will be like boeuf bourginon. REALLY!!!!! Classy, french BOOZY meatballs!!!!! WHO’s with me??????
Oh, also, the “bread pudding comment made me think of last year’s thanksgiving dinner….. instead of “stuffing” we served a SAVOURY bread pudding. Made a custard, made it herbaceous, and rich in shallots. Then soaked the bread and baked that shit…….
There were NO leftovers….. NONE. Just saying…… (DAMN that sold been another blog post…. gurl. you’re destroying all my dreams of internet success…. how can I be the next Martha Stewart (with a dick of course…. oh, wait…. that’s no different than the original version now is it…) if I keep giving you all my ideas……. hmmmmm…. maybe I should drink less and write more??? yeah maybe that’s it!!!)
ok well have a good night!!!!
Uhhhh – wine-soaking. Brilliant.
Hahahahahahahahaha!!!
You are EVERYTHINGGG!!
I feel like any dinner at your house would be the shit, let alone thanksgiving!!
What else you got Martha? Or is it Michael Stewart?
😀 😀
❤ you two!
Hi Dana, I totally love this recipe!!! The soaking the bread in milk works like a dream, it it something that my grandmother and mother did. I have also always wanted to bake my meatballs, but never have, I always bring out the frying pan, and then freak out with all the oil splattering around. I now, will bake them with confidence :-). What a genius idea for the soup. Have a great day.
Haha! You’re so cute, I can actually picture that image on you making them on the stove, haha!
Let me know how the oven ones turn out!
xx
I’ve been all over soup these days (bad cold) so this is really perfect timing. Earlier this year I did a food styling gig for a cookbook launch on a morning show, the recipe was meatballs from a famous restaurant in Toronto, the chef used equal parts of ground beef, pork and pork belly. Each meatball had 27 g oh fat! But they were damn moist. I think I prefer soaking bread crumbs in milk. BTW, your meatballs turned out beautifully.
Holy moly but those meatballs sound delicious! That pork belly will do it to ya.
And thank you, I can’t wait to do them again 😀
Looks gorgeous-sauce. Wow! I’ve done the milk soaked bread before & this inspires me to do it again. Well done m’lady.
“Gorgeous-sauce”! Amazing. Adding “gorgeous-sauce” to repertoire. I’ll lend you “awesome-sauce”.
Hahahaha!!
Darby is the best!
Let’s do it again together then!
Ok. It is already cold AF up here in Canada, so I am SOOOOO trying this recipe. If these meatballs were human, I’d make sweeeet love to them.
Dude – your photography is next level. *slow clap*
Thank ya, thank ya!
*small bow
Looks delicious!! Thanks for sharing
http://www.thingsangeladid.wordpress.com
Thank YOU for stopping by babe!
xo
This is quite interesting, I’ve never heard of this technique before but it sounds (and looks) very delicious! I always love to take new cooking ideas from you! Thanks my love ♥
You’re welcome boo ❤
I’m the queen of making dry ass meatballs. I will try this recipe next time. Thanks for sharing.
lol, my pleasure 😀
Looks delicious – never heard of doing them in the oven, though. Or in a pressure cooker. It’s all fried where I come from (but then there’s a reason why I’m not a fashion blogger …)
Hahahha!
😀
Definitely trying this!
Do it, do it, do it!
Yum! That’s a good trick of adding the bread to the meat, I’ll have to remember that. I love soup and this one looks perfect and super easy.
http://laceandpearlsblog.com
Sooooo good 😀
They make for great snacks too!
They look amazing!!!
Thank you so much Hasina!
xo
Wow. I love this meal! This can add into my dinner as new list. Your photos all so stunning and makes the meal looks more delicious instead!
Thank you Randy!
I hope you enjoy it! Especially since the leftover meatballs can be used in so many other dishes 😀