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    You are in: Home / Recipes / Rapido Meatball Soup Recipe
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    Rapido Meatball Soup

    Rapido Meatball Soup. Photo by ~Nimz~

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Annacia's Note:

    Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl. To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
    2. 2
      Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
    3. 3
      Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
    4. 4
      Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

    Ratings & Reviews:

    • on December 18, 2011

      45

      Loved this, especially as it relies on things I almost always have. I used my own no-sodium broth, but canned beans as I did not have time to cook from dried, and I felt this needed no additional salt. I did add pepper and a pinch of red pepper flakes. The picky one wanted more seasonings, but I thought it did not need it, although I might try a little Italian seasoning next time. I stirred a little parmesan into the soup, but then garnished it with big flakes of shaved parmesan, which looked pretty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011

      45

      This is very good. I made half as we can never eat all that soup. It was quick and delicous. I like the simplicity of the ingredients. Sometimes I just don't feel like all those spices and flavors competing. It's nice to be able to taste each vegetable's flavor. I did not add the parmessan cheese into the soup because I was serving it with cheddar cheese toast. Thank you for a nice recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2010

      55

      This is is so easy and wonderful. I have made this several times over the last couple of months. DH really likes this and requests this often. Although there is only the two of us and this makes a good size pot DH likes to takes the leftovers for lunch the next few days after I make it. The only additions I have made to the recipe is to add Italian spice and additional garlic as we are big fans of lots of garlic. I have added this my winter menus. Thanks for posting. Reviewed for Green Tag month March 2010

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Rapido Meatball Soup

    Serving Size: 1 (765 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.5
     
    Calories from Fat 170
    36%
    Total Fat 18.9 g
    29%
    Saturated Fat 4.3 g
    21%
    Cholesterol 7.2 mg
    2%
    Sodium 772.3 mg
    32%
    Total Carbohydrate 51.7 g
    17%
    Dietary Fiber 11.4 g
    45%
    Sugars 2.8 g
    11%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    frozen chopped onions

    meatballs

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