- 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
