Sunday, 18 December 2011

Italian Meatballs Soup

·         ¼  cup olive oil
·         1 cup frozen chopped onions
·         4 garlic cloves, chopped
·         1 celery rib, halved lengthwise and thinly sliced crosswise
·         Salt to taste
·         2 carrots, halved lengthwise and thinly sliced crosswise
·         5 ½  cups reduced-sodium chicken broth
·         2 ½  cups water
·         20 refrigerated or frozen precooked meatballs
·         1/3 cup basil leaves, finely chopped
·         2 cans small white beans, drained and rinsed
·         1 cup baby spinach, coarsely chopped
·         ½ cup small dry pasta
·         ½  cup finely grated Parmigiano-Reggiano
·         ¼  teaspoon black pepper
        Heat oil in a pot and then add onions, garlic, basil leaves, celery, and carrots. Cook for about 3-4 minutes stirring occasionally, until onions are pale golden. Stir in broth and water and cover it and bring to a boil. Meanwhile take a heavy bottom skillet and heat the remaining 2 tbso oil then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over. Add meatballs and pasta to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute. Italian Meatballs Soup is ready. Serve it.