•   Meatballs
  • 20 PREMIUM Saltine Crackers, finely ground
  • 8 oz. lean ground beef
  • 2 oz. minced white onions
  • 1 egg
  • 2-1/4 tsp. minced fresh garlic
  • 1/2 tsp. dried oregano leaves
  •   Soup
  • 1 Tbsp. extra virgin olive oil
  • 5 oz. small diced white onions
  • 1/2 oz. smashed fresh garlic
  • 2 whole allspice berries
  • 1 bay leaf
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. cracked peppercorns
  • 1/4 tsp. dried thyme leaves
  • 2 qt. low sodium beef stock
  • 10 oz. medium diced tomato concasse
  • 10 oz. fresh spinach, blanched, shocked


Nutritional facts are based on a single serving
Calories 190
Total fat 8g
Saturated fat 2g
Trans fat 0.5g
Cholesterol 50mg
Sodium 670mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 4g
Protein 15g
Calcium 6%DV
Iron 15%DV


  1. Combine  ingredients until well blended. Shape into 1/2-ounce meatballs. Refrigerate until ready to use.
  2. Soup:
  3. Heat  a heavy-gauge pot on medium heat. Add oil and onions. Sweat until onions are translucent.
  4. Tie  spices in a cheesecloth sachet. Add stock and spice sachet to pot. Simmer, uncovered, 20 min.
  5. Add  meatballs and tomato concasse. Simmer, uncovered, 20 min. Remove spice sachet. Add spinach; cook until heated through.
  6. For each serving:
  7. Portion  8 oz. soup mixture into serving bowl. Add 5 meatballs.
  8. Make Ahead:

    Soup can be made up to 2 days ahead of time, up to point of adding spinach. Cool mixture to room temperature then refrigerate until ready to use. When ready to serve, bring soup to simmer. Add spinach and serve as directed.

    Serving Suggestion:

    Serve with PREMIUM Saltine Crackers or PREMIUM Saltine Whole Grain Crackers.


    When ready to serve, add kosher salt to taste.

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