Frozen meatballs beef up this quick dinner soup loaded with chunky peppers, fennel and zucchini.
Italian meatball zuppa
3
PREP TIME
5 min
Makes
16 cups (4 L)
* PLUS Cooking time: 15 minutes
Ingredients
- 2 900-mL cartons chicken broth
- 796-mL can diced tomatoes
- 1/2 tsp dried basil
- 1/2 tsp Italian seasoning
- 1/4 tsp hot-red-chili-flakes
- 1/2 690-g pkg frozen Italian-style meatballs , about 24
- 1 zucchini
- 1 fennel bulb
- 1 red bell pepper
- 540-mL can chickpeas
Instructions
- Pour broth and tomatoes into a large wide saucepan or pasta pot. Stir in seasonings. Bring to a boil over high heat. Add meatballs. Let boil, uncovered, stirring occasionally, for 5 min.
- Meanwhile, slice zucchini lengthwise into quarters, then coarsely chop. Trim and discard feathery green fronds from top of fennel. Slice fennel in half. Cut out and discard core. Coarsely chop fennel and pepper.
- Add vegetables and chickpeas to soup after meatballs have cooked for 5 min. Bring back to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chickpeas are warmed through and fennel is tender-crisp, 8 to 10 more min. Ladle into bowls. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.
Nutrition (per serving)
- Calories
- 181,
- Protein
- 9.9 g,
- Carbohydrates
- 12.8 g,
- Fat
- 10 g,
- Sodium
- 837 mg.
FILED UNDER: Dinner lunch soups stovetop vegetables
