KK's Italian Meatball Soup
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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. 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. 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. 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