Italian meatball zuppa
16 cups (4 L)
* PLUS Cooking time: 15 minutes
2 900-mL cartons
1/2 690-g pkg
, about 24
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)
Frozen meatballs beef up this quick dinner soup loaded with chunky peppers, fennel and zucchini.