Spicy Italian Meatball Soup
A quick and easy soup you can pull together in a hurry and it will taste like you've had it simmering all day.
Servings 4 people
Ingredients
- 2 leeks whites and tender green section only
- 3 stalks celery diced
- 4 cloves garlic roughly chopped
- 2 tbsp olive oil extra virgin
- 4 links mild Italian sausage removed from casing and formed into small meatballs 1" diameter
- 1 28 oz can diced tomatoes
- 1 28 oz chicken stock use the tomato can to measure
- 1 cup jarred salsa of your choice
- 1 tsp red pepper flakes
- salt and pepper to taste
- 4 cups fresh baby spinach divided between 4 bowls for serving
- 1/2 cup greek yogurt for garnish as desired
- 4 sprigs fresh cilantro for garnish as desired
Instructions
- In a heavy bottomed pot, add olive oil, leeks, and celery and sauté over medium high heat, stirring occasionally to avoid sticking, for about 5 minutes until the vegetables are translucent. Add the garlic and stir for another minute or two
- Add the meatballs and gently move them around until they all have a little colour, but being careful not to break them.
- Add diced tomatoes, chicken stock, salsa, and the red pepper flakes. Bring to a boil then reduce heat and simmer for 5-10 minutes.
- Taste for seasoning and add salt and pepper in an amount that works for your preference (note the salsa and meatballs will have a bit of salt in them so make sure you taste first).
- To serve, add 1 cup of uncooked baby spinach to the bottom of each bowl and ladle hot soup over top. This will avoid the spinach turning brown before serving if you add it directly to the soup pot.
- To garnish, add a dollop of greek yogurt and a sprig or two of cilantro as desired.