- 1/4 cups Olive oil
- 1 cup frozen chopped onions (about 6 oz)
- 4 cloves garlics chopped
- 1 celery rib halved lengthwise and thinly sliced crosswise
- 5 1/4 cups reduced-sodium chicken broth (42 fl oz)
- 2 1/2 cups water
- 20 refrigerateds or frozen precooked meatballs (15 to 20 ounces)
- 2 (140oz) cans small white beans, drained and rinsed
- 1 (5- to 6-oz) bag baby spinach coarsely chopped
- 1/2 cups finely grated Parmigiano-Reggiano
- 1/4 teaspoons salt, or to taste
1. Heat 2 teaspoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.
2. Stir in broth and water and bring to a boil, covered.
3. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs, do not thaw if frozen, turning occasionally, until browned all over, about 3 minutes.
4. 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.
5. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.
Accompaniment: finely grated Parmigiano-Reggiano
Source: Gourmet 2006
Serves 4
