{"id":1957,"date":"2026-09-04T13:23:02","date_gmt":"2026-09-04T17:23:02","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=1957"},"modified":"2026-09-04T13:23:02","modified_gmt":"2026-09-04T17:23:02","slug":"easy-30-minute-italian-meatball-soup","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=1957","title":{"rendered":"Easy 30-Minute Italian Meatball Soup"},"content":{"rendered":"<p><b><u>Ingredients<\/u>:<\/b><br \/>\n16oz mini meatballs<br \/>\n1 tbsp olive oil<br \/>\n1 yellow onion, diced<br \/>\n2 carrots, diced<br \/>\n2 celery stalks, diced<br \/>\n3 cloves garlic, minced<br \/>\n24 ozmarinara or vodka sauce<br \/>\n4c chicken broth<br \/>\n1\/4c heavy cream (optional)<br \/>\n1 tbps Italian seasoning<br \/>\n1 tbsp garlic powder<br \/>\n1 tsp red pepper flakes<br \/>\n2c uncooked pasta<br \/>\n2c fresh spinach<br \/>\n1\/4c grated Parmesan<br \/>\nsalt<br \/>\nblack pepper<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\n Step 1<br \/>\nHeat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Season with a pinch of salt and saut\u00e9 for 6\u20138 minutes, until softened.<br \/>\nStep 2<br \/>\nAdd garlic and cook for 30 seconds.<br \/>\nStep 3<br \/>\nStir in marinara, water, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer.<br \/>\nStep 4<br \/>\nAdd the mini meatballs and simmer for 8\u201310 minutes.<br \/>\nStep 5<br \/>\nStir in the pasta and cook according to the package directions, until just tender.<br \/>\nStep 6<br \/>\nAdd spinach and Parmesan and stir until the spinach wilts.<br \/>\nStep 7<br \/>\nStir in heavy cream, if using. Taste and adjust salt and pepper.<br \/>\nStep 8<br \/>\nServe topped with extra Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 16oz mini meatballs 1 tbsp olive oil 1 yellow onion, diced 2 carrots, diced 2 celery stalks, diced 3&hellip;<\/p>\n","protected":false},"author":2819,"featured_media":1959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2819"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1957"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions"}],"predecessor-version":[{"id":1960,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1957\/revisions\/1960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1959"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}