“My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery”

Ingredients Nutrition


  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.

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