Italian Meatball Soup Rapido

Ingredients 1/4 cup olive oil 1 cup frozen chopped onions, (about 6 oz.) 4 garlic cloves, chopped 1 celery rib, halved lengthwise and thinly sliced crosswise 2 carrots, halved lengthwise and thinly sliced crosswise 5 1/4 cups reduced-sodium chicken broth 2 1/2 cups water 20 refrigerated or frozen precooked meatballs, (15 to 20 ounces) 2 cans small white beans, (14-oz) 1 bag baby spinach, (5- to 6-oz) coarsely

chopped 1/2 cup parmigiano-Reggiano cheese,

finely grated 3/4 teaspoon salt 1/4 teaspoon black pepper

Instructions 1. Heat 2 tablespoons oil in a 5- to 6-quart over high heat until hot but not smoking, 2. Cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. 3. Stir in broth and water and bring to a boil, covered. 4. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then saute meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Description A quick and filling soup that makes a full meal with salad.

Source Epicurious