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ITALIAN MEATBALL SOUP

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
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 from 16-oz pkg cups frozen bell pepper and onion strips
  • 1 teaspoon dried basil
  • 1 cup frozen loose cut leaf spinach
  • 1/4 cup Culinary Circle Grated Parmesan Cheese
DIRECTIONS

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.