MEATBALL SOUP

MEATBALL SOUP
MEATBALL SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1/2

    cup chopped yellow onion

  • 1

    stalk chopped celery

  • 5

    cloves garlic, chopped

  • 1

    (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice

  • 2

    tablespoons tomato paste

  • 1

    (14-ounce) can reduced-sodium chicken broth

  • 1

    teaspoon dry Italian seasoning, plus 3/4 teaspoon

  • 1/2

    teaspoon salt

  • 1/4

    cup Parmesan

  • 1/2

    cup frozen chopped spinach

  • 1

    tablespoon dried basil

  • 6

    pre-cooked meatballs

Directions

Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, chicken broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the 1/4 cup grated Parmesan. Simmer until meatballs are warm. Add the spinach to the hot soup, stir well, cook for another 5 minutes, Garnished with additional grated Parmesan, if desired.

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