Italian Wedding Soup
Updated: Feb 12
So easy to make- a one pot hearty, healthy soup with lots of protein! Yum!
Use frozen meatballs to make this recipe spot easy! A Great busy weeknight or weekend meal!
Full recipe in video below
2 1/2 cups mirepoix (chopped onions, celery, carrots)
3 garlic cloves, minced
8 cups chicken broth
2 cups water
1box pasta (I recommend Fiber Gourmet) https://www.netrition.com/jennswwjourney
12 oz. frozen meatballs
6–7 cups fresh spinach, roughly chopped
1/4 cups fresh chopped parsley, plus extra for serving
Freshly grated Parmesan cheese, for serving
Heat a large dutch-oven over medium heat. When hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.
Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.
Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.
Last minute of cooking, stir in spinach. Taste the soup for salt. Turn off heat and stir in fresh parsley.
Serve with freshly grated Parmesan cheese and more parsley, if desired.
Recipe inspiration from littlebroken.com