1. Meatballs: 2. Mix all meatball ingredients together. 3. Form into marble-sized meatballs. Refrigerate until ready to use. 4. Soup: 5. In a extra large saucepan or stock pot over medium heat, heat olive oil. 6. Add onion and sauté until tender and translucent, about 5 minutes. 7. Increase heat to HIGH and add diced tomatoes, broth, Parsley, and seasonings; and bring to a boil. 8. Reduce heat to LOW and simmer for 15 minutes. 9. Remove meatballs from refrigerator; gently slip each into soup mixture and simmer over MED-LOW heat until meatballs are cooked through, about 25 minutes. 10. Increase temp to MED-HIGH; add rice; cook for about 15 minutes; then add spinach and continue cooking for another 3-4 minutes. 11. Remove from heat. 12. Check and adjust seasonings. 13. To serve: 14. Ladle into warmed bowls and garnish with Parsley sprigs and a sprinkle of shredded Mozzarella Cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
