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My review
KK's Italian Meatball Soup
Tellico Cook
"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."
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Ingredients
45 m servings 338 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 338 calories; 14.7 g fat; 30.1 g carbohydrates; 21.6 g protein; 64 mg cholesterol; 205 mg sodium. Full nutrition
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