More Great Recipes: Beef | Dinner | Egg-Free | High Protein

Italian Wedding Soup

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Member since 2014

Serves 10 | Prep Time 20 | Cook Time 15


1 medium onion
8 stalks celery
1 lg carrot
1 oz olive oil
1 tsp garlic, chopped
2 quarts chicken stock
1 lb spinach, chopped
½ cup pasta (acini di pepe)*
4 oz cornstarch
1 lb mini meatballs, cooked
Basil to taste
Kosher salt to taste
Ground pepper to taste
1 lb chicken, cooked, diced

Dice the onions, celery and carrots into ¼ inch squares.

Heat the olive oil in a soup pot until nearly smoking hot.

Add the onions, celery, carrots and garlic.

Sauté until the onions are translucent.

Add the chicken stock and the spinach.

Bring the stock to a boil.

Reduce to a simmer, then add the pasta and cook for 5 minutes.

Mix the cornstarch with cold water to a smooth consistency. Add the cornstarch mixture to the simmering liquid.

Add the meatballs, the seasoning and the chicken and continue to cook for 5 minutes.

Pairs Well With


*ACINI DE PEPE [ah-CHEE-nee dee PAY-pay] - tiny peppercorn-shaped pasta.

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