Dumplings, Spinach, and Beef Soup
2 Tablespoons Olive Oil, Or As Needed
4 (32 Ounce) Cans Chicken Broth
1 Large Yellow Onion, Diced
4 Cloves Garlic, Minced
1 Large Bay Leaf
2 Teaspoons Italian Seasoning
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
2 Carrot, Chopped
2 Cups Thinly Sliced Escarole
2 Cans Flaky Biscuits (Cut into Quarters)
1 Cup Half-And-Half
6 Ounces Fresh Baby Spinach Leaves
2 Tablespoons Minced Fresh Basil Or Italian Parsley
¼ Cup Freshly Grated Parmesan Cheese, Or More As Needed For Serving
2 Pounds Lean Ground Beef
4 Tablespoons Parmesan Cheese, Grated
1 Teaspoon Onion Powder
1 Teaspoon Italian Seasoning
2 Teaspoon Worcestershire Sauce
1 Teaspoon Garlic Salt
½ Teaspoon Black Pepper
Step 1 Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
Step 2 Meanwhile, prepare the meat. Brown ground beef in a large skillet until crumbly, add 4 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper into the browned beef.
Step 3 Once the soup is boiling, carefully drop meat into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
Step 4 Add carrots, escarole, and quartered biscuits and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When dumplings rise to the top, remove from heat.
Step 5 Remove bay leaf and serve soup with Parmesan cheese, garlic toast, and beverage. Serves 10