Meatball Soup

Servings: 8

Price per serving: $3.23

Source: diethood.com

Meatball Soup

Ingredients

· · 2· · tablespoons· · olive oil· · · 1· · medium· · yellow onion,· · diced· · · 2· · carrots,· · sliced into thin coins· · · 2· · celery ribs,· · sliced into half moons· · · 2· · tablespoons· · chopped fresh parsley· · · 1· · teaspoon· · chopped fresh thyme,· · you can also use 1/2 teaspoon dried thyme· · · 1· · teaspoon· · chopped fresh oregano,· · you can also use 1/2 teaspoon dried oregano· · · 1/4· · teaspoon· · salt· · · 1/4· · teaspoon· · fresh ground black pepper,· · or to taste· · · 3· · cloves· · garlic,· · minced· · · 1· · pound· · frozen pre-cooked meatballs· · · 1· · can (28 ounces)· · no sugar added fire-roasted diced tomatoes,· · undrained· · · 6· · cups· · low sodium chicken broth,· · you can also use beef broth, bone broth, or vegetable broth· · · 5· · ounces· · baby kale leaves· · · grated fresh parmesan cheese,· · for serving·

Instructions

Step 1Heat olive oil in a dutch oven or soup pot set over medium-high heat.To the heated oil add chopped onions, carrots, celery, and parsley; cook for 3 to 4 minutes, or until veggies are just tender, stirring frequently.Stir in thyme and oregano; season with salt and pepper and cook for 30 seconds.Add minced garlic and cook for 20 seconds, or until fragrant.Add in the frozen meatballs and continue to cook for 4 minutes, stirring occasionally.Stir in the tomatoes and cook for 1 more minute.Stir in the broth and bring to a boil.Reduce heat to medium; continue to simmer, uncovered, stirring occasionally, for 10 to 12 minutes, or until meatballs are tender and soup is hot.Stir in kale and cook for 2 more minutes.Remove from heat and taste for salt and pepper; adjust accordingly.Add grated fresh parmesan cheese.Serve.