Fall Meatball Soup
Prep Time
Price Per Serving
Cooking Mode
1 onion (medium)
2 carrots (large)
2 celery stalks
2 cloves garlic
1 frozen chopped spinach
½ tasse cup canned red kidney beans
900 mL (3 ¾ tasse) cup chicken broth
1 pack of Italian meatballs (C’est prêt)
1 can diced tomatoes with Italian seasonings
1 pack of fresh basil
½ tasse cup alphabet pasta
½ tasse cup Parmesan cheese
1 onion (medium)
2 carrots (large)
2 celery stalks
2 cloves garlic
1 frozen chopped spinach
½ tasse cup canned red kidney beans
900 mL (3 ¾ tasse) cup chicken broth
1 pack of Italian meatballs (C’est prêt)
1 can diced tomatoes with Italian seasonings
1 pack of fresh basil
½ tasse cup alphabet pasta
½ tasse cup Parmesan cheese
Directions
1Chop the onion and garlic into small pieces.
2Chop carrots and celery into pieces.
3Drizzle oil in the bottom of the pot.
4In the pot, sauté the garlic, onion, carrots, and celery for about 3 minutes.
5Season with salt and pepper to taste.
6Add the frozen spinach and stir for 2 minutes.
7Add the red kidney beans, chicken broth, meatballs, and canned diced tomatoes.
8Add half the pack of fresh basil and stir.
9Let the soup simmer for 25 minutes until all the vegetables are cooked through.
10Add the alphabet pasta 10 minutes before the end of cooking (do not put it in too early as the pasta will become mushy in the soup and soak up the broth).
11Serve the soup with 2 fresh basil leaves and sprinkle with Parmesan cheese.
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Personal Note
Personal Note