Parmesan Meatball & Cannellini Bean Soup

In a large bowl, combine ground beef, breadcrumbs, 1/4 cup grated Parmesan cheese, egg, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing until fully combined. Shape the mixture into small meatballs, about 1 inch in diameter.

In a large Dutch oven or pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Transfer to a plate and set aside.

In the same pot, add minced garlic and cook for 1 minute until fragrant. Pour in beef broth and bring it to a boil over medium-high heat.

Add browned meatballs, diced tomatoes, cannellini beans, kosher salt, coarse ground black pepper, and Italian seasoning to the pot. Reduce heat and let the soup simmer, covered, for 20 minutes.

Stir in chopped spinach and cook for an additional 5 minutes until spinach is wilted.

Serve the soup hot, garnished with 2/3 cup grated Parmesan cheese.