Print

Italian Meatball Soup

Print Recipe

Easy and hearty soup recipe featured in the February 2006 Ten Minute Mains section of Gourmet Magazine.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 cup frozen chopped onions (about 6 oz)
  • 4 garlic cloves, chopped
  • 1 celery rib, halved lengthwise and thinly sliced crosswise
  • 2 carrots, halved lengthwise and thinly sliced crosswise
  • 5 1/4 cups reduced-sodium chicken broth (42 fl oz)
  • 2 1/2 cups water
  • 20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
  • 2 (14-oz) cans small white beans, drained and rinsed
  • 1 (5- to 6-oz) bag baby spinach, coarsely chopped
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Heat 2 tablespoons oil in a large Dutch oven. Saute onions, garlic, celery, and carrots until golden, about 4 minutes. Stir in broth and water. Bring to a boil.
  2. Add remaining 2 tablespoons oil to a heavy skillet. Add meatballs and heat until browned, about 3 minutes.
  3. Add meatballs and beans to soup, bring to a simmer. Cook until all vegetables are tender and meatballs are heated through, about 15 minutes.
  4. Stir in spinach, cheese, salt & pepper and simmer just until spinach is wilted, about 1 minute.

Find it online: https://theturquoisetable.com/soup-du-jour/