Psssst. I have to tell you something.
There was a time in my life when I didn’t like meatballs.
I know, I know, it’s practically un-American (un-Italian? Let’s not discuss semantics, okay?). And maybe it’s the fact that I now live with two guys, but at some point, I sort of turned into a female version of Joey Tribbiani. I mean, I suppose I’ll share my meatballs with you, but I’d really prefer if I didn’t have to.
Anyway, a few weeks ago I made homemade meatballs, which I’ve pretty much decided are just about the best comfort food ever. And since I also decided it’s probably not a great idea for my waistline to eat piles of spaghetti and meatballs every other day, I thought I’d better find some other options for using up these little balls of yummy goodness. I mean, this soup does have carrots and spinach in it, so it’s practically diet food.
- 1 recipe Italian Meatballs
- 1 onion, chopped
- 4-5 cloves garlic, minced
- 1 32-ounce container chicken broth
- 1 cup water
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 cup carrots, peeled and diced
- 1½ cups small pasta noodles, uncooked
- 2 cups spinach, thinly sliced
- Fresh basil and oregano, chopped, to taste
- Heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes and seasoning, and heat until boiling.
- Gently add your meatballs, carrots, pasta and spinach. Reduce heat to a simmer and cook approximately 10 minutes, or until the meatballs are cooked through and the vegetables tender. Top with fresh basil and oregano, if desired.