Italian Wedding Soup

By khojnicki

Ingredients

• 2 tsp EVOO
• 1 cup prechopped celery and onions
• 1 lb frozen fully cooked meatballs
• 4 cup reduced sodium chicken broth
• 3 oz. whole wheat medium shell or small pasta
• 1 pkg baby spinach
• 1/2 cup finely grated parmesan cheese
• Red pepper flakes (optional)

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat 1 tsp of the oil in a large saucepan over medium heat. Add the celery and onions and cook, stirring until softened, 4 mins. Add the remaining 1 tsp oil to pan and increase heat to medium high. Add the meatballs and cook until golden, about 4 mins.

Add broth and 2 cups water and bring to a boil. Stir in pasta and cook, stirring occasionally, until just tender, 6-7 mins. Gradually stir in spinach and cook until just wilted, about 2 mins. Stir in 1/4 cup of the cheese until just combined. Season with salt and pepper.

Ladle soup into bowls and top evenly with remaining 1/4 cup cheese. Season to taste with red pepper flakes (if using).