Italian Meatball Pot

• 4 -6 tablespoons olive oil
• 20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning)
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 14 teaspoon dried Italian seasoning
• 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
• 2 carrots, peeled and diced
• 6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water)
• 1 cup tomato sauce (can omit if desired and just use the broth)
• 1 teaspoon seasoning salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 2 (14 ounce) cans small white beans, drained and rinsed
• 1 (6 ounce) bagfresh Baby Spinach
• 12 cup grated parmesan cheese (can use more)
• 1 -2 cup cooked small shell pasta (optional)

1. Heat 4 tablespoons olive oil in a pot over medium heat; add in the meatballs and brown on all sides, then remove to a bowl.
2. Add in onions and carrots, then saute for about 4 minutes.
3. Add in garlic, Italian seasoning and chili flakes; cook stirring for 2 minutes.
4. Add in broth and tomato sauce, seasoned salt and black pepper; bring to a boil over medium-high heat.
5. Add in the browned meatballs with beans; bring to a simmer, then reduce heat to low and simmer uncovered, stirring occasionally for about 1 hour or even more.
6. After the 1 hour cooking time add in the spinach, Parmesan cheese and small pasta (if using) simmer for about 2 minutes or until the spinach is wilted.
7. Season with more salt and black pepper if desired.
8. Serve with more Parmesan cheese on the side.

olive oil, meatballs, onion, garlic, italian seasoning, red pepper, carrots, chicken broth, tomato sauce, salt, fresh ground black pepper, white beans, spinach, parmesan cheese, shell pasta

Taken from www.food.com/recipe/italian-meatball-pot-287803 (may not work)