ITALIAN MEATBALL SOUP

Soups have become a staple in our home because they are so easy to prepare and there is usually only one pot to clean. Who doesn’t like that? This is one of our favorite soups.

 
 
 
 
INGREDIENTS
For the meatballs: (Or you can purchase frozen meatballs)
1 pound ground chuck
1/4 cup onion, finely diced
1 egg
1 teaspoon Worcestershire Sauce
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
salt & pepper to taste
 
Thoroughly combine all ingredients. Form into one-inch balls and either fry them or bake them at 350 degrees for approximately 20 minutes or until just done. I baked mine.
 
 
 
 
For the soup:
1 small onion, diced
2 stalks celery, diced
2-3 carrots, chopped or sliced depending on the size of the carrots
3 cloves garlic, minced
48 oz beef stock
1 can crushed tomatoes
1 can cannellini or navy beans, rinsed and drained
1/2 cup frozen spinach, thawed and drained well
1 teaspoon Italian seasoning
salt & pepper to taste
8 oz bowtie pasta, cooked according to package directions and drained
 
In a stockpot, heat 1 teaspoon of olive oil. Add the onions, celery, and carrot and saute over medium low heat until the vegetables are translucent. Add the garlic and cook for another minute. This will take about 10 minutes.
 
 
 
 
Next, add the meatballs, stock, tomatoes, beans, and seasonings to the pot. Bring to a boil and simmer for 15-20 minutes. Add the spinach and cook for another 5 minutes.
 
 
 
 
Just prior to serving add the pasta and let it heat through. (You can cook the pasta in the soup but I have found it gets too mushy as it sits.)
 
 
 
 
 
 
 
Serve with a loaf of crusty, rustic bread and you have a complete meal. 
 

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