KK's Hearty Italian Meatball Soup

Ingredients

• 2 tablespoons olive oil, or as needed
• 1 cup chopped onion
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, chopped
• 5 ¼ cups chicken broth
• 2 ½ cups water
• 2 (14 ounce) cans white beans, drained and rinsed
• 20 frozen cooked small meatballs
• 1 (5 ounce) bag baby spinach, coarsely chopped
• ½ cup finely grated Asiago cheese
• salt and ground black pepper to taste

Step 1

Heat some oil in a large pot over medium-high heat. Toss in the onion, carrots, celery, and garlic, and cook everything until the onion turns a light golden color, which should take about 4 minutes. Then, add the broth and water to the pot. Cover it and bring the liquid up to a boil.

Step 2

Once boiling, stir in the beans and meatballs. Let the soup come back to a boil, then lower the heat to medium-low. Cover the pot again and let it simmer gently, stirring now and then, until the veggies are tender and the meatballs are warmed through—this will take around 20 minutes.

Step 3

Finally, mix in the spinach and Asiago cheese, and season with salt and pepper to taste. Let the soup simmer just long enough for the spinach to wilt, about a minute, then it’s ready to enjoy!