MEATBALL SOUP

By Phil-2

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

Preparation

Step 1

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.