Italian Wedding Soup
Italian Wedding Soup is such an easy recipe to make with ready-made meatballs and baby spinach! A homemade soup that's ready in about 30 minutes and the perfect soup to warm you up on a chilly day.
Servings: 4
Calories: 150kcal
Ingredients
- 1 Tbs. oil
- 1 pkg. (14 oz.) frozen bite-size meatballs, approximately 28 per package
- 1 onion, chopped, 1 cup
- 1 tsp. dried Italian seasoning
- 3 cans (14.5 oz. each) chicken broth
- 1 cup mini penne pasta
- 4 cups baby spinach
Instructions
- In saucepot heat oil over medium-hi heat.
- Cook meatballs, onion and Italian seasoning until meatballs are browned and onion is just tender, 5-7 minutes, stirring occasionally.
- Add chicken broth. Bring to a boil.
- Add pasta. Boil 10 minutes.
- 5. Stir in spinach. Reduce heat to medium and simmer until pasta is al dente and spinach is wilted, 2-3 minutes.
Notes
Makes 8 cups.
Swirls of Flavor Recipe Tips
- Make your own homemade mini meatballs for this recipe
- Make this recipe with your favorite small pasta shape
- This recipe will taste delicious with baby arugula
- Substitute frozen chicken meatballs for the frozen beef meatballs
- Substitute your favorite baby greens for the baby spinach
- Store soup in an airtight container in the refrigerator
- Soup will stay fresh for 3-4 days
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2834IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg