Italian Mini Meatball Soup
This hearty bowl of soup will not disappoint – –
  • 1 pound DiRusso’s® 1 oz. Italian Style Mini Meatballs
  • 2tablespoons olive oil
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1(14.5 ounce) can whole tomatoes, crushed
  • 2(14 ounce) cans beef broth
  • 1/4teaspoon dried Italian seasonings
  • 1/2teaspoon dried basil leaves
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1/4 cup grated Romano cheese
  • 1/2 cup uncooked ditalini pasta or broken spaghetti
  • 1(10 ounce) package frozen leaf spinach
  1. In a soup pot over medium heat, add oil, celery, carrot and onion. Cook until veggies are soft. Add the garlic and sauté.
  2. Add tomatoes, beef broth, Italian seasoning, basil, mini meatballs, salt and pepper and stir to combine. Cover pot, bring to a boil, reduce heat to simmer and cook for 20 minutes.
  3. Cook pasta according to package directions. Add the pasta, Romano cheese and spinach to the pot, and stir well. Simmer for 5 minutes.
  4. Serve with additional Romano cheese.