Sprinkle with Parmesan Reggiano,plate a little crusty bread for dipping, and you are in for a comforting meal.
In our family this soup is the equivalent of Chicken Noodle Soup to others. It is rich and filled with vegetables, beans, a broth that would make you cry for more and then, the best…tiny meatballs.
Ingredients
1 – 10 oz. pkg. frozen chopped spinach
1 tsp Extra Virgin Olive Oil
1 medium onion chopped (3/4 cup)
4 carrots peeled and chopped (3/4 cup)
2 celery stalks (3/4 cup)
1 tsp. bottled minced garlic
1 tsp. Italian seasoning blend
2 cups Water
2 cans (14 oz cans each) fat free Chicken Broth
1 pkg. frozen Italian style meatballs (MINI)
1 egg
1 can Canellini beans ) White Italian kidney beans.
3 tbsp. already shredded parmesan cheese
1/4 tsp. ground black pepper
Remove spinach from package. Microwave on high for 5 mins. to thaw. Meanwhile, heat the oil on med. in a 4 1/2 qt. Dutch Oven or Soup Pot. Peel and chop onion add to pot – Dice carrots, dice celery, add both to pot. Add garlic and seasoning. Stir 1 min. more than tender.
Add water and broth to pot. Raise heat to high and bring to a boil.
Drain spinach well, squeezing out excess water. Add to pot. Add meatballs reduce hear to medium cook till meatballs heated thru, about 5 mins.
Meanwhile in a 2 cup or larger bowl combine parm. cheese, salt, pepper and egg. Whisk vigorously until eggs and cheese are thoroughly mixed.
Reduce heat once meatballs heated and slowly drizzle egg mixture over. Cook for 2 more minutes and serve!
Sprinkle with Parmesan cheese.
Serves 20.
