Italian meatball soup

This is a good way to use up meatballs left over from meatballs with creamy polenta. 

Ingredients

• 1 tbsp (20 ml) cooking oil
• ¼ cup diced carrot (about 5mm / ¼ in dice)
• ¼ cup diced celery (about 5mm / ¼ in dice)
• ¼ cup finely diced onion
• 1½ tsp tomato paste
• 2 cups chicken stock (broth)
• 1 bay leaf
• 1 450g (16 oz) can diced tomatoes, preferably fire-roasted, undrained
• 1½ tsp Italian seasoning
• Leftover meatballs (use however many you like or have) 
• ½ cup ditalini pasta or other small pasta
• 1 cup baby spinach
• Freshly grated Parmesan, for serving
• Salt and freshly ground pepper

Instructions

1. Heat oil in a large soup pot over medium heat.
2. Add carrots, celery and onion and cook, stirring, until onion is softened, about 5 minutes.
3. Add tomato paste, stirring for 30 seconds.
4. Add chicken stock (broth) and bring soup to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender.
5. Pour in the can of tomatoes.
6. Add Italian seasoning, and a bit of salt and freshly ground pepper. Stir to combine. Add meatballs. Continue simmering for another 15 minutes, to allow the flavors to come together.
7. Add pasta and simmer for an additional 10 minutes, or until pasta is cooked. Taste for seasoning and add additional salt, pepper, or Italian seasoning as needed. Discard bay leaf.
8. Remove from heat and stir in baby spinach until wilted.
9. Serve garnished with freshly grated Parmesan.

This is a good way to use up meatballs left over from meatballs with creamy polenta.