Meatball Soup

Make my easy homemade Italian meatballs recipe, my air fryer meatballs recipe, or use an 18-20 oz. bag of frozen meatballs that have been thawed overnight in the fridge or cooked according to package directions.

Heat 1 tablespoon olive oil in the pot over medium heat. Add diced yellow onion along with a couple large pinches of salt and pepper. Cook, stirring occasionally for about 6-8 minutes. They’ll start to brown a bit and caramelize – this is good!

Add 6 cloves minced garlic, 1 tablespoon Italian seasoning, 2 tablespoons tomato paste, and a couple large pinches of salt and pepper and cook, stirring frequently, for 1 minute.

Add a few splashes of broth until you can easily clean the bottom of the pot, scraping all the yummy bits off the bottom.

Stir in what’s remaining of the 32 oz. of broth, 28 oz. can crushed tomatoes, 8 oz. uncooked pasta, and cooked meatballs along with a couple large pinches of salt and pepper.

Bring to a simmer over medium-high heat. Reduce heat to low, and simmer, covered, for about 12-15 minutes or until pasta is cooked al dente.

Stir in 2 cups baby spinach and 1/2 cup heavy cream until the spinach wilts and the soup is warmed through.

Season to taste with salt and pepper. Garnish with shaved Parmesan and freshly chopped parsley and enjoy!

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