KK'S ITALIAN MEATBALL SOUP

KK's Italian Meatball Soup image

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.

Provided by Tellico Cook

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 338.1 calories, Carbohydrate 30.1 g, Cholesterol 64.2 mg, Fat 14.7 g, Fiber 6.3 g, Protein 21.6 g, SaturatedFat 5 g, Sodium 205 mg, Sugar 2 g