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Prepare this soup on the weekend to have on hand for easy weekday lunches.

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  • Meatballs:
  • 2 slices Villaggio® Original Thick Sliced Italian Style White Bread, toasted
  • 1 lb (500 g) ground pork
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) Italian seasoning
  • 2 cloves garlic, minced
  • 1/4 tsp (2 mL) each salt and pepper
  • 2 tbsp (25 mL) olive oil
  • Soup:
  • 1 tbsp (15 mL) olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 8 cups (2 L) chicken broth
  • 6 cups (1.5 L) baby spinach
  • 1/2 cup (125 mL) grated Parmesan cheese


Meatballs: In food processor, pulse toasted bread to make fine crumbs; mix together with ground pork, Worcestershire sauce, Italian seasoning, garlic, salt and pepper. Form into 24 balls, about 1-inch (2.5 cm) in diameter.

Heat oil in large nonstick skillet set over medium-high heat; brown meatballs, in batches if necessary, for 3 to 4 minutes. Transfer to plate.

Soup: Heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, garlic and carrots, stirring, for about 5 minutes or until onion is tender.

Stir in chicken broth. Bring to boil; reduce heat and simmer for about 15 minutes or until vegetables are tender. Add meatballs; simmer for about 10 minutes or until cooked through. Stir in spinach and cook for about 2 minutes or until wilted. Sprinkle with grated Parmesan before serving.

Tip: Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 1 month.