Monday, October 18, 2010
Every single time I make this soup, my husband rants and raves about it. The nice thing is that if you have broth and meatballs in the freezer, this literally takes about 15 minutes to come together. I serve it with fresh bread from the oven and it always fill us up.
This recipe is very versatile. You can homemade broth and meatballs or use store bought ones. You can use fresh spinach or frozen spinach. And any type of pasta works, too.
Italian Wedding Soup
7 cups chicken broth
20 or so meatballs
1 carrot, chopped
2 cups fresh baby spinach or 1/2 package frozen spinach
1/2 box orzo or other smallish pasta
Bring broth to a boil in a large pot. Add in rest of ingredients. Cook for 10 minutes or until pasta is tender.