Meatball Soup With Spinach

• 1 large onion
• 1 (1.2-ounce) slice white bread
• 1 pound ground sirloin
• 1/2 teaspoon black pepper, divided
• 1 large egg white
• 2 teaspoons olive oil
• 1 cup diced carrot
• 1 cup water
• 3 (10 1/2-ounce) cans condensed beef consomme, undiluted
• 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained
• 1 (6-ounce) package fresh baby spinach, coarsely chopped
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Grate 2 tablespoons onion; place in a large bowl. Chop remaining onion to measure 2 cups; set aside. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/3 cup. Add the breadcrumbs, meat, 1/4 teaspoon pepper, and egg white to grated onion in bowl; mix with hands until well blended. Shape mixture into 42 (1-inch) meatballs; set aside.
2. Heat oil in a large Dutch oven over medium heat. Add 2 cups chopped onion and carrot; saute 5 minutes or until vegetables are tender. Add water, consomme, and tomatoes; bring to a boil. Reduce heat to medium. Carefully add meatballs to soup; simmer 20 minutes or until meatballs are no longer pink. Stir in remaining 1/4 teaspoon pepper and spinach. Ladle soup into bowls, and sprinkle with Parmesan cheese.

onion, white bread, ground sirloin, black pepper, egg white, olive oil, carrot, water, condensed beef consommue, tomatoes, baby spinach, parmesan cheese

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