Addendum: I make this ALL THE TIME NOW!
Rapido you say? I'm there! Recipe from Gourmet Magazine. I've tried the President's Choice 'Blue Menu' Italian Meatballs - and they rock! Plus, this is so easy, and the spinach and beans boost the vitamin factor, and its tasty galore, particularly for lunch the next day.
Chop: 1 medium onion, 4 garlic cloves, 1 celery rib, 2 carrots, some chopped peppers. Saute in 2 tbsp olive oil.
Stir in: 6 cups reduced-sodium chicken broth and 1 1/2 cups water. Bring to boil, simmer.
Meanwhile, cook approx 30 meatballs in oven. (should take approx 16 mins).
Add meatballs to soup along with 2 cans of beans (I used one white, and one romano) and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through. Stir in bag of chopped spinach (have also substituted rapini and kale!), some parm, s & p, and simmer uncovered, until spinach is wilted, about 1 minute. Chopped flat leaf parsley on top is a nice addition as well.
Bueno appetito!
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