Italian Meatball Soup
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
18 (1 oz each) frozen cooked Italian meatballs (from 28-oz pkg)
3 cups lower sodium beef broth
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
2 cups frozen bell pepper and onion strips (from 16-oz pkg)
1 teaspoon dried basil
1 cup frozen spinach
1/4 cup grated Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 150 mg | 15% |
Carbohydrate | 9 g | 3% |
Cholesterol | 48 mg | 16% |
Total Fat | 21 g | 32% |
Iron | 3 mg | 15% |
Calories | 293 kcal | 15% |
Sodium | 843 mg | 35% |
Protein | 18 g | 36% |
Saturated Fat | 9 g | 43% |
Sugars | 4 g | 0 |
Vitamin C | 7 mg | 11% |
Combine all ingredients, except spinach and cheese, in large saucepan or Dutch oven. Cook over medium-high heat until boiling. Cover; reduce heat and simmer 15 minutes or until meatballs are hot.
Stir spinach into soup; cook 3 minutes or until tender. Sprinkle individual servings with cheese.
Italian Meatball Soup