Ingredients
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1/4 cup olive oil
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1 cup frozen chopped onions (about 6 oz)
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4 garlic cloves, chopped
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2 carrots, halved lengthwise and thinly sliced crosswise
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5 1/4 cups reduced-sodium chicken broth (42 fl oz)
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2 1/2 cups water
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20 meatballs (refrigerated or frozen precooked, 15 to 20 ounces)
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2 (14 ounce) cans small white beans, drained and rinsed
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5 ounces Baby Spinach, coarsely chopped
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1/2 cup finely grated parmigiano-reggiano cheese
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3/4 teaspoon salt (to taste)
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1/4 teaspoon black pepper
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finely grated parmigiano-reggiano cheese
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1 celery rib, halved lengthwise and thinly sliced crosswise
Instructions
- 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 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté 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.