Meatball Soup (Print Version)

# Ingredients:

01 - 1 recipe homemade meatballs or 18-20 oz frozen meatballs, thawed.
02 - 1 tablespoon olive oil.
03 - 1 yellow onion, diced.
04 - 6 cloves garlic, minced.
05 - 1 tablespoon Italian seasoning.
06 - 2 tablespoons tomato paste.
07 - 32 ounces chicken broth.
08 - 28 ounces crushed tomatoes.
09 - 8 ounces (2 1/2 cups) uncooked rotini pasta.
10 - 2 cups baby spinach.
11 - 1/2 cup heavy cream.
12 - Kosher salt to taste.
13 - Fresh cracked pepper to taste.
14 - Shaved Parmesan for garnish.
15 - Fresh parsley, chopped, for garnish.

# Instructions:

01 - Make homemade meatballs or use thawed frozen ones according to package directions.
02 - Heat oil and cook onion with salt and pepper until lightly caramelized, 6-8 minutes. Add garlic, seasoning, and tomato paste, cook 1 minute.
03 - Add splash of broth to scrape up bottom bits. Then add remaining broth, tomatoes, pasta, and meatballs.
04 - Bring to simmer, reduce heat, cover and cook 12-15 minutes until pasta is al dente.
05 - Stir in spinach and cream until spinach wilts. Season to taste and serve with Parmesan and parsley.

# Notes:

01 - Season at each step for best flavor.
02 - Add Parmesan rind while cooking for extra flavor.
03 - Add more liquid if soup gets too thick.

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