Italian Meatball Soup

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




  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.