quick italian wedding soup

★★★★★ 2 Reviews
ThereseH avatar
By Therese Herlihy
from Gettysburg, PA

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!

serves 10-12
cook time 30 Min

Ingredients For quick italian wedding soup

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

  • 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!

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