Dumplings, Spinach, and Beef Soup

Ingredients

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

Meat Mixture:

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

Directions

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