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Prep Time
10 mins
Total Time
25 mins
Serves
4

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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