Italian-Style Pepperoni And Spinach Soup With Meatballs - cooking recipe

Ingredients

1 lb lean ground beef (shaped in tiny meatballs)
1 1/2 cups spicy pepperoni, chopped or 1 1/2 cups turkey pepperoni
2 -4 tablespoons oil
2 cups sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 tablespoons minced fresh garlic (or to taste)
1 tablespoon dried chili pepper flakes (or to taste)
1 -2 teaspoon dried basil
1 -2 teaspoon dried oregano
3 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can condensed tomato soup, undiluted
3 -5 cups chicken broth (use less amount of broth for a thicker soup)
1 (10 ounce) package frozen chopped spinach
seasoning salt (or use white salt to taste)
black pepper (lots!)
1 tablespoon sugar (optional or to taste)
cooked spaghetti (broken into small pieces or use other pasta)
grated parmesan cheese

Preparation

Shape the ground beef into tiny meatballs using you favorite recipe.
Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; saute for about 3-4 minutes.
Add in the tomato paste and cook, stirring for 1 minute.
Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
Add in the cooked spaghetti.
Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
DELICIOUS!