Ingredients
-
1/4
-
1
-
4
-
1
-
2
-
5 1/4
-
2 1/2
-
20
-
2
-
5
-
1/2
-
3/4
-
1/4
-
-
Directions
Rapido Meatball Soup, Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl To lower the fat I did not put Parm in the soup when I made it but just sprinkled a bit on top, Loved this, especially as it relies on things I almost always have used my own no-sodium broth, but canned beans as I did not have time to cook from dried, and I felt this needed no additional salt I did add pepper and a pinch of red pepper flakes The picky one wanted more seasonings, but I thought it did not need it, although I might try a little Italian seasoning next time I stirred a little parmesan into the soup, but then garnished it with big flakes of shaved parmesan, which looked pretty , This is very good I made half as we can never eat all that soup It was quick and delicous I like the simplicity of the ingredients Sometimes I just don’t feel like all those spices and flavors competing It’s nice to be able to taste each vegetable’s flavor I did not add the parmessan cheese into the soup because I was serving it with cheddar cheese toast Thank you for a nice recipe
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Steps
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1
Done
|
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. |
|
2
Done
|
Meanwhile, Heat Remaining 2 Tablespoons Oil in a 12-Inch Heavy Skillet Over High Heat Until Hot but not Smoking, Then Saut Meatballs (do not Thaw If Frozen), Turning Occasionally, Until Browned All Over, About 3 Minutes. |
|
3
Done
|
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. |
|
4
Done
|
Stir in Spinach, Cheese, Salt, and Pepper and Simmer, Uncovered, Until Spinach Is Wilted, About 1 Minute. |
