24Italian beef meatballs(My recipe or frozen and thawed)
1bunch spinachchopped (about 4 cups)
4fresh basil leaveschopped for garnish
Thaw frozen meatballs or make my Classic Beef Meatballs. Set aside.
In a large soup pot or Dutch oven over medium heat add olive oil and sauté the onions for 3 minutes. Add the garlic and season with salt and red pepper flakes, cooking another 2 minutes.
Add the crushed tomatoes, carrots and celery and sauté for another 5 minutes. Add the chicken stock and marsala wine (optional) and season with Italian Seasoning and bring to a boil, lower heat to simmer and cover. (See Note 3) Cook for 15 minutes.
Add the pasta or couscous, cooked meatballs, broccoli and spinach. Stir to mix thoroughly and season to taste. Continue to cook on low, covered for 10 minutes or until meatballs are heated through. Serve with basil for garnish and lots of grated Parmesan cheese.