Ingredients
Scale
- 1 pound ground beef (or ground turkey for a lighter option)
- 1/2 cup breadcrumbs (panko works beautifully for a lighter texture)
- 1/4 cup milk (or unsweetened almond milk as a dairy-free substitute)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups beef broth (low sodium preferred)
- 1 cup heavy cream (or coconut cream for a dairy-free twist)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 2 cups baby spinach or kale, roughly chopped (optional but adds a lovely freshness)
- Fresh parsley, chopped, for garnish
Instructions
- In a small bowl, soak the breadcrumbs in milk for about 5 minutes until softened. This step always reminds me of my grandmother’s gentle hands, patiently mixing ingredients for her famous meatballs.
- In a large mixing bowl, combine the ground beef, soaked breadcrumbs, finely chopped onion, garlic, egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently with your hands or a spoon until everything is just combined—overmixing can make the meatballs tough.
- Form the mixture into small, bite-sized meatballs, about 1-inch in diameter. This is a fun step to get the kids involved—my little one loves rolling the meatballs while I handle the stove.
- Heat butter in a large pot over medium heat. Add meatballs in batches, cooking until browned on all sides but not fully cooked through, about 4-5 minutes. Remove meatballs and set aside.
- In the same pot, sprinkle the flour over the butter and drippings, stirring constantly to make a roux. Cook for 2-3 minutes until it turns a light golden color—this gives the soup its luscious thickness.
- Slowly whisk in the beef broth, making sure to break up any lumps. Add the dried thyme and ground allspice. Bring the mixture to a gentle simmer.
- Return the meatballs to the pot and let everything simmer gently for 15-20 minutes, or until the meatballs are cooked through and the flavors meld beautifully. This simmering always feels like a moment to pause and breathe amid the chaos of daily life.
- Stir in the heavy cream and chopped spinach or kale if using. Cook for another 3-4 minutes until the greens are just wilted and the soup is rich and creamy.
- Adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International