Macaroni soup with meatballs, corn and spinach

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

3 Responses

  1. crisma says:

    I agree that the spinach leaves do something good for the flavor of this rustic soup-
    hearty and wholesome, honestly good! Thanks again Connie.

  2. We have become serious spinach fans. :D

  3. angustia says:

    That soup is a real comfort food! I’ve got some spinach that has to be used… I just had to make that soup today! Unfortunately, I feel lazy to make meatballs, but I do have tons of M&M meatballs in the freezer, and a carton of Campbell’s broth. I had to do some tweaking since I don’t have all the required ingredients at hand.

    I semi-browned onions and chopped carrots, added the frozen meatballs and heated it up a bit, then I added the broth….plus a lot of water ( kakaunti lang kasi naman). To add flavor, I squirted a little worcestershire sauce, and salt-free chicken soup powder (from Bulk barn). When the meatballs floated up, I scooped them out and set them aside. I didn’t want to overdo them. I added the macaroni…and when they became aldente, I added the corn. Still waiting for the macaroni to soften some more, then I’ll add the spinach. Smells good….

    Thank you for the inspiration….