Italian Wedding Soup
Frozen meatballs make it possible to prepare this traditional, satisfying soup for a savory weeknight meal. Learn how to make this Italian wedding soup recipe today!
Serves
4
Prep time 15 min.
Cook time 30 min.
Ingredients
2 Tbsp. olive oil
1 1/2 cups sliced carrots
1 cup sliced celery
1 cup chopped onion
3 cloves garlic, minced
1 carton (32 oz.) College Inn® Chicken Broth
3 cups water
2 Tbsp. tomato paste
1/2 tsp. EACH dried thyme, basil and rosemary
Salt and black pepper, to taste
3 to 4 oz. uncooked small-shaped pasta (such as penne or pastina)
1 lb. frozen home style or Italian meatballs, thawed
3 cups coarsely chopped fresh spinach
Grated Parmesan cheese, optional
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Directions
Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrots, celery and onion; cook 5 minutes, stirring frequently, until onions are softened. Add garlic and cook 1 minute, stirring frequently.
Stir in broth, water, tomato paste, thyme, basil, rosemary, salt and pepper, if desired, and bring to a boil over high heat. Reduced heat to medium and simmer 10 minutes.
Stir in pasta; cover and cook according to time on pasta package. Add meatballs; simmer 5 minutes. Stir in spinach and cook just until wilted, about 1 minute. Serve with Parmesan cheese, if desired.
TIP: One can (13.5 oz.) Del Monte® Chopped or Leaf Spinach, squeezed and well drained, can be substituted for the fresh baby spinach in Step 3.
