KK's Italian Meatball Soup

Tellico Cook

"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."
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Ingredients

45 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

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