KK's Italian Meatball Soup

KK's Italian Meatball Soup

by Victor Powell 1 year ago
4.5 (4)
25 minutes
338.1 kcal
30.1 g carbs
Share recipe
Description

This was given to me by a dear friend and is now my favorite soup. You can substitute Parmigiano-Reggiano cheese for the Asiago cheese.

Ingredients
  • 2 tablespoons olive oil, or as needed
  • 1 cup chopped onion
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, chopped
  • 5 ¼ cups chicken broth
  • 2 ½ cups water
  • 2 (14 ounce) cans white beans, drained and rinsed
  • 20 frozen cooked small meatballs
  • 1 (5 ounce) bag baby spinach, coarsely chopped
  • ½ cup finely grated Asiago cheese
  • salt and ground black pepper to taste
Directions
  1. 1. Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
  2. 2. Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
  3. 3. Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.
Nutrition Facts
serving: 8 servings
calories: 338.1 kcal
carbohydrates: 30.1 g
protein: 21.6 g
saturated fat: 5 g
cholesterol: 64.2 mg
sodium: 205 mg
fiber: 6.3 g
sugar: 2 g