Spinach and Meatball Soup
Recipe - Plymouth Waterford
Spinach and Meatball Soup
Prep Time5 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 cup matchstick-cut carrots
8 ounces frozen meatballs
6 cups unsalted chicken stock
1 package (8.8 oz) microwavable brown rice
4 cups baby spinach
1 tablespoon olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
Directions
- Heat oil in a Dutch oven over medium-high. Add carrots and cook, stirring often, until almost tender, about 4 minutes. Add chicken stock and meat- balls; bring to a boil.
- When meatballs are warmed through, reduce heat to medium. Stir in rice, spinach, pepper, and salt, and cook, stirring until spinach is wilted and rice is hot, about 3 minutes. Sprinkle with shaved cheese, if desired.
5 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bolthouse Farms Matchstix Cooking Carrots, French-Cut, Premium, 10 Ounce
$2.49$0.25/oz
Swanson® Unsalted Chicken Stock, 32 Ounce
$2.00 was $3.49$0.06/oz
Ben's Original Ready Rice Brown Rice, Whole Grain, 8.8 Ounce
$2.50 was $2.99$0.28/oz
Dole Baby Spinach, 5 Ounce
$3.49$0.70/oz
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.29$0.55/fl oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Essential Everyday Sea Salt, Iodized, Fine, 24 Ounce
$2.29$0.10/oz
Directions
- Heat oil in a Dutch oven over medium-high. Add carrots and cook, stirring often, until almost tender, about 4 minutes. Add chicken stock and meat- balls; bring to a boil.
- When meatballs are warmed through, reduce heat to medium. Stir in rice, spinach, pepper, and salt, and cook, stirring until spinach is wilted and rice is hot, about 3 minutes. Sprinkle with shaved cheese, if desired.