Gnocchi, Spinach, and Meatball Soup

Ingredients and Weight:

• 1 pound baby spinach
• 1 pound ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (12 ounces) potato gnocchi
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2/5

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, onion, green bell pepper, bread crumbs, Parmesan cheese, egg, basil, salt, and pepper. Mix well.
3. Form meatballs about 1 inch in diameter. Place on a baking sheet and bake for 15-20 minutes, or until cooked through.
4. While the meatballs are baking, bring a large pot of salted water to a boil. Cook gnocchi according to package directions.
5. In a separate large pot, combine chicken broth and heavy cream. Bring to a simmer.
6. Add spinach and cook until wilted, about 2 minutes.
7. Add meatballs and gnocchi to the soup. Season with additional salt and pepper to taste.
8. Serve hot.

Nutritional Information:

• Calories: 400 per serving
• Protein: 25 grams per serving
• Carbohydrates: 40 grams per serving
• Fat: 15 grams per serving

Dish Characteristics:

• Comforting and hearty
• Balanced flavor profile with spinach providing freshness
• Perfect for a cold night

User Comments:

• "This soup is amazing! I love the combination of flavors and textures."
• "The gnocchi is so light and fluffy, and the meatballs are perfectly seasoned."
• "This soup is a lifesaver on a busy weeknight."

Special Precautions and Tips:

• Use lean ground beef for a healthier soup.
• If you don't have fresh spinach, you can use frozen spinach (defrost before adding to the soup).
• You can add other vegetables to the soup, such as carrots or celery.
• Serve the soup with a side of crusty bread for dipping.