Everybody loves meatballs. Or at least one particular type of meatballs. Maybe those little cocktail meatballs, in their savory sauce. Or Swedish meatballs in their creamy gravy. Maybe you are a fan of the giant, single meatball you are served in some Italian restaurants when you order spaghetti and meatballs (Okay, who out there thinks this is funny?).

But this easy-to-prepare soup gives meatballs a whole new lease on life, as they are the stars of this Italian comfort food soup. This is one of those Italian dishes where the pasta plays only a minor supporting role, so it is even healthier and easier on your waistline.

 

INGREDIENTS

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 pound bag frozen Italian meatballs

6 cups chicken stock

1½ cups ditalini pasta, uncooked

2 cups fresh spinach, roughly chopped

Salt and Pepper, to taste

 

INSTRUCTIONS

Heat oil over medium heat in a large stock pot or Dutch oven. Add the onion and cook until soft and translucent, 3-4 minutes. Next add garlic, cooking until fragrant, about 1 minute. Add tomato paste and Italian seasoning.

Pour in the chicken stock and add the frozen meatballs, bringing the soup to a boil. Add the pasta and cook according to package directions, about 8-10 minutes. Stir in spinach and let it wilt. Season with salt and pepper. Serve immediately.

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Quick Tip:  Try differently-seasoned frozen meatballs and change the seasonings you put in the soup. This way you can have a different soup every time you make this recipe.

Recipe and image courtesy of Erin at Dinners, Dishes and Desserts