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Meatball Soup
Meatball Soup
(Zuppa di Polpette)
 
 
Ingredients:
 
1/4 cup extra virgin olive oil
1 cup frozen chopped onions (about 6 ounces)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 and 1/4 cups chicken broth (42 fl ounces)
2 and 1/2 cups water
20 refrigerated precooked meatballs (15 to 20 ounces)
Two (14-ounce) cans small white beans, drained and rinsed
One (5 to 6-ounces) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano cheese
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
 
Directions:
 
Heat 2 tablespoons olive oil in a 5 to 6-quart pot over high heat until hot but not smoking.

Cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.

Stir in broth and water and bring to a boil, covered.

Heat remaining 2 tablespoons olive oil in a 12-inch heavy skillet over high heat until hot but not smoking.

Saute meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.

Add meatballs 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. Makes 4 servings.
 
That's it!
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