Parmesan Meatball Soup

Recipe by Caroline Cooks
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Meatballs:
  • Mix all meatball ingredients together.
  • Form into marble-sized meatballs. Refrigerate until ready to use.
  • Soup:
  • In a extra large saucepan or stock pot over medium heat, heat olive oil.
  • Add onion and sauté until tender and translucent, about 5 minutes.
  • Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil.
  • Reduce heat to LOW and simmer for 15 minutes.
  • Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes.
  • Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes.
  • Remove from heat.
  • Check and adjust seasonings.
  • To serve:
  • Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese.
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