Savory Italian Meatball Soup Recipe by KK

Ingredients

• A few drizzles of olive oil for sautéing
• A generous portion of diced onion
• Chopped carrots, adding color and flavor
• Finely chopped celery stalk
• Minced garlic cloves for a fragrant base
• Plenty of chicken broth for depth
• Water to balance the flavors
• White beans, drained and rinsed, for creaminess
• A batch of small, pre-cooked meatballs from the freezer
• Baby spinach leaves, roughly chopped for freshness
• Shredded Asiago cheese for a hint of sharpness
• Season with a pinch of salt and a sprinkle of black pepper

Step 1

Warm up some oil in a spacious pot on high heat. Cook a medley of onion, carrots, celery, and garlic until the onion turns a light golden hue, which should take roughly 4 minutes. Add broth and water to the pot, cover it, and let the mixture come to a vigorous boil.

Step 2

Introduce beans and savory meatballs to the bubbling broth; let it boil for a moment, then lower the heat to a gentle simmer. Cover the pot and let it gently bubble away, stirring every now and then, until the veggies are tender and the meatballs are heated through, which usually takes about 20 minutes.

Step 3

Incorporate some fresh spinach, flavorful Asiago cheese, a pinch of salt, and a dash of pepper into the soup. Allow it to simmer until the spinach wilts, typically around 1 minute.