I’m not kidding y’all, this is the easiest Italian Style Wedding soup you’ll ever make. It tastes amazing, and requires very little work because we are overworked as it is, at least that’s my attitude today, or ever since I’ve acquired a child. This is also why it’s Italian-style. I don’t dare say I slaved on it all day like an Italian nona because I didn’t – This one is practical, fast and doesn’t sacrifice on taste, and that’s what I’m all about, so where we go.
ANYWAY – This one is a great Winter soup to simplify your life, produce soup for dinner that will go great with a side salad or sandwich and that will also double as lunch the next day – I’m all about the pop in the microwave desk lunch that is healthy, delicious and co-worker friendly (meaning it won’t stink up the office!), HA!
So this is it – double the recipe for more, cut in half for less, but this should feed 4-6 of you hungry little beasts!
EASIEST ITALIAN-STYLE WEDDING SOUP
- 8 oz Small pasta of choice – orzo, risoni, shells or mini pasta of choice
- 4 Eggs
- 1 10 oz package of Chopped Frozen Spinach, thawed
- 1 Cup Parmesan Cheese
- 4 32 oz packages of Chicken Broth
- 30-35 tiny meatballs, cooked
- Salt, pepper, garlic powder to taste
- Drain Spinach and squeeze out excess water/moisture.
- Mix Spinach, Eggs and Parmesan Cheese in a bowl. Set aside.
- Bring Chicken Broth to a boil in a large pot.
- Spoon the Spinach mixture into the boiling broth by the spoonful, mixing in slowly.
- Reduce heat to a simmer, about 5-10 minutes.
- Add mini meatballs pasta and simmer on low for a good 2- 3 hours, stirring occasionally. The longer you cooks, the better the taste, you already know.
- Season accordingly to your taste with salt, pepper and garlic powder.
- **The deal with the meatballs: You can make from scratch, or buy a frozen pre-made batch, which is what I did. Then popped them in the oven until cooked and warm, because I was going for simplicity on this one.
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