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    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