Directions

Warm the olive oil in a deep cast-iron or medium-sized stock pot, add the onions and sauté on medium heat for 10 minutes or until the onions are soft and translucent with a sweet flavor. Meanwhile, prep the rest of the ingredients, occasionally stirring the onions.

 In a blender, blend the Frigo® Shredded Parmesan Cheese, half and half, Frigo® Whole Milk Ricotta Cheese, water and Better Than Boullion Roasted Garlic Base until smooth. Set it to the side.

When the onions are cooked, add the garlic and meatballs. Continue to cook on medium heat until the meatballs are thawed and evenly browned, about 5 minutes. Then, carefully (ensuring not to break the meatballs apart) stir in the blended cheese mixture, broth, nutmeg and thyme. When the mixture comes together, add the gnocchi. Turn the mixture to medium-high heat until it comes to a boil, and then reduce the heat and allow it to simmer for an additional 10 minutes.

Remove the sprigs of thyme, add the spinach and let it cook for 3 minutes or until the spinach is wilted.

Add salt and pepper, as desired.

Finally, divide the soup into bowls and sprinkle them with thyme leaves. Serve warm with Frigo® Shredded Parmesan Cheese and red chili flakes. Enjoy!

Rad Remix: Substitute the meatballs with one pound of boneless, skinless chicken breasts cut into 1/2-inch pieces, sliced mushrooms and/or Italian sausage sautéed until cooked through.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.