The perfect soup for any time, but especially the cold weather months.
Source: Various sources
In 6 Qt Dutch oven, sauté diced onion & diced carrot on medium/low heat until almost softened (about 5 mins), add in diced garlic halfway through.
Add the chicken broth and bring to a simmer. Add bullion and salt/pepper to obtain light chickeny taste.
Add meatballs and Parmesan, then return to simmer/low boil.
Add in pasta and return to simmer/low boil, then cover and reduce to low simmer for about 10-12 mins until pasta is almost tender.
Add spinach, cover and cook additional 5 minutes until pasta is done.
Remove Parmesan rind and it’s done!
Add salt & peppeer tot taste, top it off with a squirt or two of lemon (optional) for a pop of freshness.
Serve with shredded/gated Parmesan and chopped basil as a nice topping ?? and of course some crusty Italian bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (170g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.6mg||0 %|
|Sodium 1014.7mg||35 %|
|Potassium 303.1mg||8 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
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