Italian Spinach Soup with Meatballs Recipe

  • 3 quarts chicken broth
  • 1 large onion, quartered
  • 2 carrots, cut into chunks
  • 2 ribs celery, cut into chunks
  • salt to taste
  • 40 frozen Italian-style meatballs
  • 1 (16 ounce) can Italian-style crushed tomatoes, undrained
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese
  • 4 cloves garlic, crushed
  • 2 teaspoons dried basil
  1. Combine chicken broth, onion, carrots, celery, and salt in a large pot. Bring to a boil; reduce heat and simmer, uncovered, until flavors combine, about 30 minutes. Discard onion, carrot, and celery from the broth.
  2. Bring broth to a boil. Add meatballs. Reduce heat and simmer until meatballs are heated through, about 10 minutes. Stir in tomatoes, spinach, olive oil, lemon juice, Parmesan cheese, garlic, and dried basil. Simmer until flavors combine, 15 to 20 minutes.