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Makes
Serves: 4
Level
very easy
Prep Time
10
Total Time
25

Ingredients

1 pkg
store-made Italian-Style Meatballs
280 g
6 cups
reduced sodium chicken broth
1 1/2 L
1 cup
tubetti pasta (or any small pasta)
250 mL
2 cups
loosely packed baby spinach
500 mL
2 cups
loosely packed shredded kale leaves
500 mL
2 tbsp
chopped fresh parsley
30 mL
1/4 cup
grated Parmesan cheese
60 mL
pinch red chili flakes

Method

Step 1
Bring broth to a boil in large saucepan. Add meatballs and pasta. Bring back to a simmer. Cook, stirring occasionally, 15 min., or until meatballs are cooked and pasta is al dente.
Step 2
Add spinach and kale and cook another 3 min. to wilt. Stir in parsley, cheese and chili flakes.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL):
Calories:
190
Fat:
5 g
Saturated Fat:
2 g
Carbs:
19 g
Sugar:
2 g
Protein:
16 g
Cholesterol:
25 mg
Fiber:
2 g
Sodium:
830 mg