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Itallian Meatball Soup Recipe

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This recipe for Itallian Meatball Soup is from The GRAVES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. rotini pasta
3 cloves garlic, minced
1 tbsp. olive oil
2 (15 oz) cans cannelloni beans, undrained
1 (32 oz) box of chicken broth
1 box Knorr Vegetable soup mix
30 frozen cooked meatballs
1 (14 oz) can diced tomatoes with basil, garlic and oregano
1/2 tsp. dried crushed red pepper
1 (10 oz) bag fresh spinach (steamed)
salt
shredded parmesan cheese
Directions:
Directions:
Saute garlic in olive oil in a stock pot over medium heat 1 minute. Stir in 2 cans of beans and chicken broth and bring to a boil. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes and red pepper, return to a boil, then simmer covered until broth thickens and seasoning blends, about 30 minutes. Season to taste.

Separately cook rotini in salted water and a tbsp. olive oil, stirring often.

When rotini is done, cover each helping with soup in hot serving bowls. Top with steamed spinach, sprinkle generously over freshly grated parmesan cheese.

 

 

 

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