Italian Meatball Soup
10Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
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 loose cut leaf spinach
1/4 cup grated Parmesan cheese
|% Daily Value|
|Total Fat||21 g||32%|
|Saturated Fat||9 g||43%|
|Dietary Fiber||4 g||14%|
|Vitamin C||7 mg||11%|
|Vitamin A||601 iu||12%|
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.
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