Quick Italian Wedding Soup
QUICK ITALIAN WEDDING SOUP
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|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|
Gettysburg, PA (pop. 7,620)
Member Since Sep 2010
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!
Place first four ingredients into a large pot and bring to a boil.
Lower temperature & simmer soup until meatballs are heated through.
15 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
Serve with grated cheese & hot crusty rolls.
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!