Italian Meatball Soup

Wednesday, November 13, 2019

3 medium carrots , sliced
2 ribs celery , sliced
1 medium yellow onion , diced
1 tsp dried Italian seasoning
1/4 tsp black pepper
1 bay leaf
32 oz frozen Italian meatballs (the fully cooked kind)
32 oz beef broth (reduced sodium)
2 cups water
2 (15 oz each) cans diced tomatoes with Italian seasonings
1 cup dry ditalini pasta
3-5 oz fresh baby spinach
sprinkle of freshly grated Parmesan cheese 


To a 6 quart or larger Dutch oven or stock pot, add carrots, celery, and onion and cook until soft. This should take 5-10 minutes. Add meatballs, tomatoes, seasonings, broth, and water. Bring to a boil and reduce to simmer. Cover and cook for 10 mins. Add pasta to soup and cook until tender. Add in spinach and cook until wilted.  Remove bay leaf and stir in spinach until wilted. 
Serve hot, with freshly grated Parmesan cheese if desired.

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