Method

In a large bowl, mash the plum tomatoes without their liquid.  When mashed pour in the liquid.   Set aside.

Combine ground beef, breadcrumbs, Parmesan cheese, half the parsley, 1 teaspoon oregano, and salt in a large bowl.  With clean hands mix together well.  Wash meat residue from hands, and with moistened palms, shape into 1 inch meatballs.

Heat oil in a large, heavy Dutch oven over medium-=high heat, lightly brown the meatballs on all sides.  Using a slotted spoon, remove and set aside.

If there is excess fat, pour out of pan.  You should not have more than 2 tablespoons.  Scrape up any bits that stick to the bottom of the pan .  Put in onions, garlic and carrots, and cook over medium heat for five minutes to marry flavors. 

Pour in beef broth and bring to a boil over to boil high heat. Drop in meatballs and cook for 5 minutes. Add reserved tomatoes with juice, potatoes, thyme, and remaining oregano. Reduce heat to medium and simmer uncovered until meatballs  and vegetables are cooked through. break up tomatoes with  the back of a spoon. Cook about 40 minutes. Drop in the spinach pies in the last five minutes of cooking.

Season to taste with salt  and pepper.

Ladle into bowls and garnish with remaining parsley. 

Grated Parmigiano is lovely with this as well, but the soup is delicious without it and just packed with nutrition.

Contributor: Pat Ciesla

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