Tuesday Night Italian Meatball Soup

Tonight was another late night, but I was determined that I would not eat junk for dinner. I wanted a REAL meal! I rummaged through the freezer and cabinets to see what we had on hand that I could throw together to make a delicious, healthy meal.

In the freezer, I found a giant bag of Kirkland's meatballs (straight from Costco - I heart Costco) and some frozen spinach. Some beef broth, canned tomatoes, beans and spices make up this fabulous, easy Italian soup. The longer you let this soup simmer, the richer the flavor. Whatever you do, don't skip the parmesan. It makes the soup extra fab. Besides, you don't want the Parmesan Police showing up at your door, right?


Tuesday Night Italian Meatball Soup

Ingredients
2 14.5oz cans of beef stock (or 4 cups of water with 4 beef bouillon cubes)
1 14.5oz can of basil, garlic, oregano diced tomatoes (like Del Monte)
1 15oz can of white beans (also called cannellini beans)
12 pre-cooked, frozen meatballs
10oz frozen, chopped spinach
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
4 tsps grated parmesan cheese (the real stuff! the stuff you get from the cheese section!)
salt and pepper to taste

Directions
Dump all ingredients, except for the cheese, in a pot and bring to a boil. Reduce heat to a medium high. Let soup bubble away for 20 minutes or until meatballs are cooked through. The longer the soup simmers, the more flavor it picks up from the meatballs.

Ladle into 4 bowls with each bowl receiving 3 meatballs.

Top with parmesan cheese, serve, and enjoy!