quick italian wedding soup
(2 RATINGS)
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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prep time
cook time
30 Min
method
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yield
10-12 serving(s)
Ingredients
- 4 boxes college inn roasted chicken stock (2 lb each)
- 1 package mini meatballs, 96 count
- 2 packages frozen spinach
- 4 cans sliced carrots, drained & rinsed
- 1 box ditalini pasta or dot pasta
- - parmigiano-reggiano cheese, grated
How To Make quick italian wedding soup
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Step 1Place first four ingredients into a large pot and bring to a boil.
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Step 2Lower temperature & simmer soup until meatballs are heated through.
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Step 315 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
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Step 4Serve with grated cheese & hot crusty rolls.
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Step 5Refrigerate leftovers. When reheating, if the pasta has absorbed too much of the liquid, just add a little chicken stock until it's soup again!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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