Ingredients
16 Ian’s Italian Style Chicken Meatballs
2 tablespoons extra-virgin olive oil
1 cup onion, chopped
4 cloves garlic, minced (2 tablespoons)
6 cups chicken broth
1 large can (28 oz.) diced tomatoes, undrained
1 large can (28 oz.) cannellini beans, drained and rinsed
1 ½ cups chopped carrots
1 cup chopped celery
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon black pepper
2 cups baby spinach
Instructions
1. Preheat oven to 400°F and prepare a baking sheet with parchment paper.
2. Arrange 16 Ian’s Meatballs on the prepared baking sheet and bake for 20 minutes or until an internal temperature of 165°F is reached.
3. Meanwhile, in a large pot over medium heat, sauté olive oil, onion, and garlic for 2-3 minutes until aromatic, softened, and the edges are golden.
4. Add broth, tomatoes, beans, carrots, celery, herbs, and spices then bring to a boil. Reduce heat and simmer 20-30 minutes until the veggies are tender.
5. Right before serving, stir in cooked Ian’s Meatballs and spinach.
6. Enjoy!
