KK's Italian Meatball Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 338 Calories

Ingredients

• 2 ½ cups water
• 1 cup chopped onion
• salt and ground black pepper to taste
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons olive oil, or as needed
• 5 ¼ cups chicken broth
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.