Ingredients1 h 25 m servings 570 cals
- Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
- Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of onion, celery, and carrot. The actual amount of onion, celery, and carrot consumed will vary.
Per Serving: 570 calories; 33 g fat; 27.7 g carbohydrates; 38.1 g protein; 166 mg cholesterol; 2461 mg sodium. Full nutrition
ReviewsRead all reviews 4
We enjoyed this soup. I used broth and meatballs that were homemade. I did cut the recipe back to two servings as there are only the two of us. I didn't crush the garlic but micro planed it into...
Yes. You can make it in a crockpot. Give it 6 hours on high. I made my own meatballs with Italian spices. About 1.5 to 2 lbs will do. And I used fresh spinach. Chicken bullion cubes are all...
We really enjoyed this soup but I did slightly change the cooking method. Made 4 servings. Did not want to discard the vegetables, so put the onions, garlic, carrots and celery in my soup pot,...