Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bag baby spinach

  • Salt and Pepper

  • 2

    garlic cloves, minced

  • I pkg Italian Meatballs baked according to directions

  • 1

    Box Ancini De Pepe Pasta

  • 46

    oz (1 carton + 1 can) chicken broth

  • Shredded Parm Cheese

  • 2

    eggs

  • 2

    Tablespoons parmesan cheese

Directions

Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly. Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of S&P and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally. When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (I used acini di pipi) and cook until al dente ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through. Bring to boil Let simmer Meanwhile whisk eggs and parmesan cheese together in a small bowl. Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute. Serve and enjoy!

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