Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tsp extra virgin olive oil

  • 1/2

    cup chopped celery

  • 1/2

    cup chopped onion

  • 1

    lb frozen fully cooked meatballs

  • 4

    cups reduced sodium chicken broth

  • 1-1/4

    cup medium to small pasta of choice

  • 1-5 oz package baby spinach (or 1/2 box frozen chopped)

  • 1/2

    cup finely grated parmesan

  • Red pepper flakes to taste

Directions

Heat 1 tsp oil in large saucepan over medium heat. Add celery and onions and cook until softened, 4 minutes. Add remaining 1 tsp oil to pan and increase heat to medium- high. Add meatballs and cook until golden about 4 minutes. Add broth and 2 cups water and bring to boil. Stir in pasta and cook, stirring occasionally until just tender, 6-7 minutes. Gradually stir in spinach and cook until just wilted about 2 minutes. Stir in 1/4 cup cheese until just combined. Season with salt and pepper to taste. Add remaining cheese and red pepper flakes to each bowl.

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