Appetizers / Soups / Salads

Meatball Soup with fresh spinach and zucchini takes 20 minutes to prepare.

Meatball Soup with fresh spinach and zucchini takes 25 minutes to cook.

Meatball Soup with fresh spinach and zucchini makes 1 servings.

The ingredients for Meatball Soup with fresh spinach and zucchini are:

1/2 bag of Rosina's meatballs
1.5 c. chopped onions
1 c. chopped carrots
3 cloves garlic, minced
oregano
basil
1 - 28 oz. can tomatoes, diced
3 T. olive oil
6 c. beef broth
1/2 bag fresh spinach
2 small zucchini, chopped
1/3 c. quick pearl barley
1 T. parmesan cheese per serving, as garnish, if desired. (opt.)

Here is how you make Meatball Soup with fresh spinach and zucchini:

heat olive oil in large pot. Saute onions, carrots and garlic until almost softened, add preheated beef broth. Add tomatoes and seasonings, then meatballs. Cover and cook gently for 10 min. Increase heat to medium, add barley, cook for 10 min. Add zucchini, cook for 3 min., add spinach, cook for 1-2 minuntes, until wilted. Turn heat off, allow soup to rest for 15 min. Serve with parmesan cheese sprinkled on top, if desired. Serving Size: makes 8 3 c. serviingsNumber of Servings: 1Recipe submitted by SparkPeople user WASCALLYWABBIT.

The nutritional information for Meatball Soup with fresh spinach and zucchini is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,517.9

• Total Fat: 155.8 g
• Cholesterol: 361.6 mg
• Sodium: 5,296.3 mg
• Total Carbs: 144.4 g
• Dietary Fiber: 40.9 g
• Protein: 144.6 g

Meatball Soup with fresh spinach and zucchini is Italian cuisine.

The dietary needs meet for Meatball Soup with fresh spinach and zucchini is Low Carb