Italian Meatball Soup Rapido

Italian Meatball Soup Rapido
Photo by Romulo Yanes

Ingredients

  • 1 celery rib
  • finely grated Parmigiano-Reggiano
  • ½ cup finely grated Parmigiano-Reggiano
  • 1 5- to 6-ounce bag baby spinach
  • 20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
  • 4 garlic cloves
  • 2 carrots
  • + 7 more ingredients
    • 2 14-ounce cans small white beans
    • ¼ cup olive oil
    • 2 ½ cups water
    • 1 cup frozen onions
    • ¼ teaspoon black pepper
    • 5 ¼ cups reduced-sodium chicken broth
    • ¾ teaspoon salt

Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then 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. Meanwhile, heat remaining 2 tablespoon...

View full recipe at Epicurious

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