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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for ITALIAN MEATBALL SOUP RAPIDO is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/4 c. olive oil, divided use
1 c. chopped onions
4 garlic cloves, chopped
1 celery rib, sliced thin
2 carrots, sliced thin
5 1/4 c. chicken broth (42 oz)
2 1/2 c. water
20 frozen precooked meatballs
2 14oz. cans small white beans, rinsed and drained
5-6oz. bag baby spinach, coarsely chopped
1/2 c. finely grated Parmesan cheese
salt and pepper, to taste

Heat half the oil in a 5-6 qt. pot until hot; add onions, garlic, celery, carrots; stir occasionally until onions are pale golden, about 4 minutes. Stir in broth and water; cover and bring to a boil. Meanwhile, heat remaining oil in a heavy skillet until hot, saute meatballs (do not thaw), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup mixture; add beans and stir to mix. Cover and simmer soup, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt and pepper; simmer, uncovered, until spinach is wilted, about 1 minute.




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