quick italian wedding soup
(2 ratings)
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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!
(2 ratings)
yield
10 -12
cook time
30 Min
Ingredients For quick italian wedding soup
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4 boxcollege inn roasted chicken stock (2 lb each)
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1 pkgmini meatballs, 96 count
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2 pkgfrozen spinach
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4 cansliced carrots, drained & rinsed
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1 boxditalini pasta or dot pasta
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parmigiano-reggiano cheese, grated
How To Make quick italian wedding soup
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1Place first four ingredients into a large pot and bring to a boil.
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2Lower temperature & simmer soup until meatballs are heated through.
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315 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
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4Serve with grated cheese & hot crusty rolls.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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