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Italian Meatball Soup

Italian Meatball Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 4 garlic clove, chopped
  • 1 celery rib, sliced
  • 2 carrots, halved and thinly sliced
  • 42 ounces reduced-sodium, no fat, chicken broth
  • 2½ cups water
  • 24 frozen pre-cooked meatballs
  • 2 (14 ounce) cans white beans
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bag (6 ounces) bag baby spinach
  • ½ cup grated Parmigiano-Reggiano
  • Additional salt, if needed
  • Pepper to taste

  1. Heat olive oil in soup pot over moderate heat.
  2. Add onions, carrots, celery and cook until onions are beginning to carmelize, about 10 minutes, stirring occasionally.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in broth and water and bring to a boil.
  5. Lower heat and add frozen meatballs, beans, basil and oregano.
  6. Continue to simmer until vegetables are tender and meatballs are heated through.
  7. Stir in spinach, cheese, salt and pepper and simmer until spinach is wilted, about 1 minute.

WW Points = 9 Total points could be reduced by eliminating cheese and reducing number of meatballs per serving.

imggrocerylist Italian Meatball Soup

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