Choosing fresh, quality ingredients is key to getting that authentic, hearty flavor. Over the years, I’ve learned that even a simple soup can sing when you start with good meat, fresh herbs, and the right dairy. Growing up, my grandmother always emphasized the importance of fresh garlic and ripe tomatoes, and I’ve carried that lesson into my own kitchen here in San Diego. If you can, opt for grass-fed beef or a mix of beef and pork for your meatballs—it really elevates the soup.

• 1 pound ground beef (or 50/50 mix of beef and pork)
• 1/2 cup breadcrumbs (Italian style preferred)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or fresh if available)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups chicken broth (low sodium recommended)
• 1 cup heavy cream
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach, roughly chopped
• Salt and freshly ground black pepper to taste
• Fresh basil or parsley for garnish