Hearty Meatball Soup With Spinach

• 2 garlic cloves, coarsely chopped
• 1 1/2 lbs 93% lean ground beef, 7% fat
• 1/2 cup Italian breadcrumbs
• 1 eggs, beaten or 1/4 cup egg substitute
• 2 tablespoons sun-dried tomato pesto
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon canola oil
• 8 ounces assorted fresh vegetables, diced (onions, celery and carrots)
• 3 cups fresh spinach leaves
• 2 (16 ounce) cans cannellini beans, drained
• 1 (32 ounce) box unsalted chicken stock
• 1/2 cup parmesan cheese, grated

1. Chop garlic.
2. Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
3. Shape into 1-inch meatballs (about 25-30); wash hands.
4. Preheat large stockpot on medium-high 2-3 minutes.
5. Place oil in pan; add meatballs (in batches).
6. Cook and turn 6 to 8 minutes or until browned.
7. Remove meatballs from pan and set aside.
8. Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
9. Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
10. Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
11. Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
12. Top with Parmesan cheese and serve.

garlic, ground beef, italian breadcrumbs, eggs, tomato pesto, kosher salt, pepper, canola oil, fresh vegetables, fresh spinach leaves, cannellini beans, parmesan cheese

Taken from www.food.com/recipe/hearty-meatball-soup-with-spinach-499329 (may not work)