Savory Meatball Soup

18 Fast Fixin' Beef Meatballs
1 tsp. olive oil
1 c. diced onion
1 c. diced carrot
Freshly ground black pepper, to taste
1 c. J-M Farms sliced mushrooms
1 (15 oz.) can Cannellini (white kidney) beans, rinsed and drained
3 c. beef broth
1 (14 ½ oz.) can Italian Style Stewed Tomatoes
1 (8 oz.) can tomato sauce
½ tsp. dried leaf basil
½ tsp. dried leaf oregano
½ tsp. garlic powder
½ c. tiny shaped pasta, such as bow tie or ditalini (dry, not cooked)
½ c. frozen spinach, thawed and drained

Place meatballs in a microwave-safe dish and heat on ‘high' for 3 minutes; set aside. Meanwhile, in a large (4-qt.) soup pot, heat olive oil over high heat. Add onions and carrots; season with black pepper and sauté for 5 minutes, or until onions are softened. Stir in the mushrooms and continue cooking for 1 to 2 minutes. Add thawed meatballs, beans, broth, tomatoes, sauce and seasonings; bring mixture to a boil. Add dry pasta; cover and cook for 7 minutes, or until pasta is tender. Stir in thawed spinach and heat through.

KITCHEN KIMBERLEY'S TIPS:
• Prefer fresh spinach over frozen? Substitute 1½ c. chopped fresh for the frozen, if desired.
• Add crusty bread and enjoy a complete meal!

AN ORIGINAL RECIPE BY KITCHEN KIMBERLEY

This soup is easy to make, and so satisfying! Enjoy this delicious soup on a chilly day!