Spinach and Meatball Soup with Outer Space Pasta

Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand. Nutritional information per serving: Calories 220; fat 7g (3g of which is saturated); sodium 450mg; carbohydrates 25g; fibre 4g; sugars 5g; protein 15g.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 2 tsp olive oil
  • 1 leek white and light green parts only, chopped
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 zucchini diced
  • 1 900 ml package no-salt-added beef broth
  • 1 cup bottled strained tomatoes passata
  • 1 cup President's Choice Blue Menu Outer Space Pasta
  • 24 frozen low-fat meatballs
  • 1 cup packed baby spinach coarsely chopped
  • 1/4 tsp each salt and freshly ground black pepper


  1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes.
  2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes.
  3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes.
  4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute.