Italian Meatball Soup
Servings 6 servings
Calories 417kcal
Ingredients
- 1 Tbsp olive oil
- ½ cup diced onion
- 4 cloves minced garlic
- 5 cups beef broth
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) crushed tomatoes
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ black pepper
- 1 lb frozen Italian meatballs approximately 20 meatballs
- 1 cup small pasta I used ditalini
- 1-2 cups fresh spinach leaves
- 2 oz cream cheese cubed and softened
- ¼ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Add olive oil to a stock pot on over medium high heat. Add the onions and cook for 4-5 minutes until tender. Add the garlic and cook for an additional minute.
- Add in the beef broth, tomato sauce and crushed tomatoes into the pot and bring to a simmer. Then add the Italian seasoning, salt, black pepper, frozen meatballs and pasta. Keep at a simmer for 10 minutes until pasta is cooked.
- Mix in the spinach, cream cheese, parmesan cheese and mozzarella cheese. Stir until the cheese melts into the soup. Serves 6.
Nutrition
Serving: 1 serving | Calories: 417kcal | Carbohydrates: 23g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 1343mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg