KK's Italian Meatball Soup The Best Recipes

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KK's Italian Meatball Soup

"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 1/4 cups chicken broth
• 2 1/2 cups water
• 2 (14 ounce) cans white beans, drained and rinsed
• 20 frozen cooked small meatballs
• 1 (5 ounce) bag baby spinach, coarsely chopped
• 1/2 cup finely grated Asiago cheese
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• 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.
• 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.
• Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

Notes :

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