What do you do when you have a bunch of meatballs leftover? Make soup!
I gotta say, I loved the soup even more than the meatballs. Some of the rice from the meatballs falls off into the soup and mixes with the spinach and the broth and I just loved that. I thought about throwing some other things in the pot, but when I taste-tested it, the soup tasted just perfect, just like that. With a bit of melty cheese on the top, it is a bowl of pure comfort, with or without toast. It really relies on the spices in the enchilada sauce, though, so make sure you are using a really good tasty enchilada sauce (like my Fire Roasted Red Enchilada Sauce) or add some seasonings/hot peppers to the soup.
I made this soup in my 3.2 quart Swiss Diamond saucepan … it is amazing how much that little pan can hold! Next to the omelet/crepe pan, it’s my most-used Swiss Diamond pan.
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Slightly Spicy Spinach & Porcupine Meatball Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: About 1.5 quarts of soup 1x
Ingredients
- 1/2 to 3/4 of a recipe of Mexican porcupine meatballs – recipe here (use more or less meatballs, depending on how meaty you want your soup)
- 1 cup Fire Roasted Enchilada sauce – recipe here … or your favorite enchilada sauce)
- 3 cups chicken or beef broth (I used chicken broth)
- 8 oz. frozen spinach
For topping:
- Shredded Mexican blend of cheeses & fresh cilantro leaves or parsley
- Optional, for a little more “kick”: jalapenos, hot sauce or Sriracha
Instructions
- Set your meatballs in a saucepan or soup pot.
- Add the enchilada sauce and broth and cook over medium heat till hot and bubbly. Add the spinach and cook until the spinach is hot. If your enchilada sauce isn’t very spicy and you want your soup to have a bit more “kick”, add some jalapenos, hot sauce or Sriracha.
- Serve hot in bowls with shredded cheese and cilantro or parsley leaves for garnish. If the heat of the soup doesn’t melt the cheese, I’d recommend microwaving your bowl for a minute or so to get it good and melty 🙂
This recipe was shared at Manic Monday, Mix it Up Monday, Foodie Friends Friday, Weekend Potluck and Clever Chicks Bloghop.
