Italian Meatball Soup Rapido

Ingredients for Italian Meatball Soup Rapido

• 60ml olive oil

• 240ml frozen chopped onions (about 170g )

• 4 garlic cloves, chopped

• 1 celery rib, halved lengthwise and thinly sliced crosswise

• 2 carrots, halved lengthwise and thinly sliced crosswise

• 1250ml reduced-sodium chicken broth (42 fl ounces)

• 600ml water

• 20 refrigerated or frozen precooked meatballs (15 to 575g )

• 2 (400g) cans small white beans, drained and rinsed

• 1 (5- to 170g ) bag baby spinach, coarsely chopped

• 120ml finely grated Parmigiano-Reggiano

• 3/4 teaspoons salt, or to taste

• 1/4 teaspoons black pepper

• Accompaniment: finely grated Parmigiano-Reggiano

How to make Italian Meatball Soup Rapido

Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.