Italian Wedding Soup

If you've never had Italian Wedding Soup before you're missing out.  Tender meatballs, vegetables, and mini pasta in a rich and flavorful broth, this Italian Wedding Soup is a meal unto itself!  This soup is so comforting during the colder months, super filling, can be made ahead and is freezer friendly.  Customize it to be dairy free, truly one of my faves.

Ingredients:

14 oz bag of frozen small chicken meatballs 

1/4 tsp crushed red pepper flakes

2 Tbsp olive oil

1 medium yellow onion, diced

4 large carrots, peeled and diced

2 celery stalks, finely chopped

6 garlic cloves, minced

8 cups of chicken broth

2 cup of vegetable broth

1 cup acini di pepe pasta

4 cups fresh spinach, chopped

sea salt

black ground pepper

1/3 cup parmesan cheese (dairy free option if you want this to be dairy free)

Optional skip the cheese and just a parmesan rind to flavor the soup

Directions:

1. Cook meatballs per package instructions.  In a large pot, over medium heat add olive oils, crushed red pepper flakes, onion, carrots, and celery.  Cook for about 5 minutes, stirring occasionally, or until tender.  Add in garlic and cook for another minute.

2. Add in broth, increase heat to medium-high and bring to a boil.  After it's boiling, reduce heat to a simmer and cook for about 30 minutes.  Add in pasta and cook about 6 minutes, until slightly tender.

3. Stir in cooked meatballs and spinach.  Cook until the spinach has slightly wilted.  Stir in sea salt, pepper and parmesan cheese.  Serve warm, Enjoy!

NOTES: 

• Baking or searing the small meatballs is a game changer, it gives them great flavor.

• Put a parmesan rind in the Italian Wedding soup, to give it that cheesy flavor.  Remove the rind before serving.

• After completely cooling, store in the refrigerator for up to 3 days or freeze for up to 2 months.