Name: KK's Italian Meatball Soup recipe
Ingredients: 2 tablespoons olive oil, or as needed;1 cup chopped onion;2 carrots, chopped;1 stalk celery, chopped;4 cloves garlic, chopped;5 ¼ cups chicken broth;2 ½ cups water;2 (14 ounce) cans white beans, drained and rinsed;20 frozen cooked small meatballs;1 (5 ounce) bag baby spinach, coarsely chopped;½ cup finely grated Asiago cheese;salt and ground black pepper to taste

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Ingredients

2 tablespoons olive oil, or as needed 1 cup chopped onion 2 carrots, chopped 1 stalk celery, chopped 4 cloves garlic, chopped 5 ¼ cups chicken broth 2 ½ cups water 2 (14 ounce) cans white beans, drained and rinsed 20 frozen cooked small meatballs 1 (5 ounce) bag baby spinach, coarsely chopped ½ cup finely grated Asiago cheese salt and ground black pepper to taste

Nutrition Info

338.1 calories carbohydrate: 30.1 g cholesterol: 64.2 mg fat: 14.7 g fiber: 6.3 g protein: 21.6 g saturatedFat: 5 g servingSize: - sodium: 205 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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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