This classic Italian soup always features the trio of meatballs, greens--usually spinach or escarole--and pasta.




  • In a Dutch oven heat oil over medium heat. Add sweet pepper and onion; cook and stir about 5 minutes or until tender.

  • Add chicken broth and marinara sauce to sweet pepper mixture; bring to boiling. Carefully stir in meatballs and pasta. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until pasta is tender. Stir in spinach. Sprinkle individual servings with shredded cheese.

Nutrition Facts

387 calories; 23 g total fat; 58 mg cholesterol; 1605 mg sodium. 25 g carbohydrates; 19 g protein;