Spinach and Meatball Soup With Outer Space Pasta

Submitted by Mary Jenny

"Passata, a simple tomato purée, gives the broth a subtle sweet tomato flavour without being too overwhelming for picky eaters. If you can't find it, purée one cup of no-salt-added diced tomatoes in a blender or food processor instead. Serve with a side salad for a balanced meal your kids will ask for again and again."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 5

ingredients

• 2 teaspoons olive oil
• 1 leek, chopped (white and light green parts only)
• 1 carrot, diced
• 1 stalk celery, diced
• 1 zucchini, diced
• 1 (900 ml) package no-salt-added beef broth
• 1 cup bottled strained tomatoes (passata)
• 1 cup president's choice blue menu outer space pasta
• 24 frozen low-fat meatballs
• 1 cup packed Baby Spinach, coarsely chopped
• salt & freshly ground black pepper

directions

1. 1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes.
2. 2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes.
3. 3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes.
4. 4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute.
5. Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.