1. For the meatballs; in a bowl combine all ingredients until blended. 2. Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup. 3. In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes. 4. Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring. 5. Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon. 6. Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil. 7. Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes). 8. Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste). 9. Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired). 10. Ladle into bowls and sprinkle with more Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
