Quick Italian Wedding Soup

QUICK ITALIAN WEDDING SOUP
Recipe Rating:
 2 Ratings
Serves: 10-12
Cook Time:

Ingredients

4 box college inn roasted chicken stock (2 lb each)
1 pkg mini meatballs, 96 count
2 pkg frozen spinach
4 can(s) sliced carrots, drained & rinsed
1 box ditalini pasta or dot pasta
parmigiano-reggiano cheese, grated

The Cook

Therese Herlihy Recipe
Lightly Salted
Gettysburg, PA (pop. 7,620)
ThereseH
Member Since Sep 2010
Therese's notes for this recipe:
I looked at a major brand name can of Italian Wedding Soup & thought "I can make that for a crowd! The next thing I knew, everyone wanted the recipe so I had to sit down & remember what I put in it. It's easy to make & I never have leftovers!
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Directions

1
Place first four ingredients into a large pot and bring to a boil.
2
Lower temperature & simmer soup until meatballs are heated through.
3
15 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
4
Serve with grated cheese & hot crusty rolls.
5
Refrigerate leftovers. When reheating, if the pasta has absorbed too much of the liquid, just add a little chicken stock until it's soup again!
Comments

1 comment

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user patricia thompson pattyinphilly - Oct 8, 2011
I love this soup but never knew how much to make. With this recipe I can halve the recipe for two and freeze some for later. Also, it's a five-star recipe. It's inexpensive, flavorful, healthy, easy to prepare, and uses food I already have in my pantry. Thanks! Pattyinphilly

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