Food & dining

sunday supper

Recipe for mini-meatball soup

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1tablespoon olive oil
3carrots, coarsely chopped
3stalks celery, coarsely chopped
5cups reserved tomato sauce and meatballs
4cups beef stock
Salt and pepper, to taste
½pound baby spinach, stemmed
1cup frozen peas, rinsed with cold water

1. In a large soup pot over medium-high heat, heat the olive oil. Add the carrots and celery. Cook, stirring often, for 10 minutes or until tender.

2. Add sauce and meatballs, beef stock, salt, and pepper. Bring to a boil. Lower the heat and simmer for 10 minutes.

3. Add the spinach and peas. Cook, stirring often, for 2 minutes or until spinach wilts and the peas are hot. Taste for seasoning and add more salt and pepper, if you like.


4. Ladle into bowls and serve with a crusty loaf.

Karoline Boehm Goodnick