Italian Meatball Soup

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Meatballs, frozen, Italian style

  15 oz or 425g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  3 cloves, minced or 9g

• Poultry seasoning

  Spices

  2 tsp or 3g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Beef broth or bouillon canned soup

  Ready-to-serve

  4 cup or 960g

• White beans

  Mature seeds, canned

  1 ⅔ cup or 437g

• Baby Spinach

  Dole

  2 cup or 57g

• Parmesan cheese

  Grated

  6 tsp or 12g

Directions

1. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium heat. Add meatballs; cook 2 to 3 minutes, turning occasionally, until browned on all sides. Transfer to a plate; set aside.
2. Heat remaining 1 teaspoon oil in same pot. Add onion, bell pepper, garlic, and seasoning; cook, stirring frequently, 3 minutes or until tender. Stir in wine; cook 1 minute or until wine almost evaporates. Stir in broth, reserved meatballs, and beans.
3. Bring mixture to a boil, reduce heat, and simmer 10 to 12 minutes or until meatballs are heated through and vegetables are tender. Stir in spinach; cook 1 minute until wilted. Sprinkle each serving with 1 teaspoon Parmesan cheese. Enjoy!

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