Hearty Meatball Spinach Soup

I love to have soup all year round, but find that most people associate soups with the cooler seasons. It's totally understandable...soups are comforting, filling, and warm. They are a perfect fit for Autumn and Winter.

But there are GREAT soups for the Spring and Summer, too. Lighter, more refreshing soups than those generally reserved for colder weather. And they are not all chilled soups, either...so don't get all freaked out about "yet-another-cold-cucumber-soup recipe".

Although the title says "hearty"...this soup is not "heavy"...which makes it PERFECT for summer. It's also a kid-pleaser because of the meatballs, and a mom-pleaser with all that healthy spinach!!

I doubled this and served it with LOTS of Saltine Crackers.

Bon Apatite!

Hearty Meatball Spinach Soup

1/2 lb. lean ground beef

1 onion, chopped, divided

3 cloves garlic, minced, divided

2 tsp dried oregano leaves, divided

20 Saltine crackers, finely crushed

1 egg, beaten

1 TBS oil

2 cans beef broth

1 can stewed tomatoes, undrained

1 pkg. frozen chopped spinach, thawed, well-drained

1. Combine meat, 1/4 cup onions, 1/3 of garlic, and 1/2 tsp oregano in a large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls.

2. Cook and stir the remaining onions and garlic in hot oil in a Dutch Oven or large stockpot on medium-high heat 3 to 5 minutes or until onions are tender. Add broth, tomatoes, spinach, and remaining oregano; bring to a boil. Add meatballs; cover. Simmer on low 20-25 minutes or until meatballs are done..

3. Serve with additional saltines.

courtesy Kraftfoods.com