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Thursday, January 16, 2014

Italian Wedding Soup

This is such a delicious soup -- so simple, yet the flavors are wonderful.  There are very few ingredients, and using frozen "Swedish-style" meatballs makes it that much easier.
Here are your ingredients:
1 Onion, chopped
Carrots - about 2 cups chopped
Celery - about 2 cups chopped
garlic - 4 good-sized cloves, chopped
Spinach - as much as you would like
White wine, about 1/2 cup
any type of pasta you have on hand (I used half a box)
Swedish-style meatballs
chicken broth - 2 boxes
(more or less, depending on how much soup you are making)
Parmesan cheese

Making this soup is textbook!  Saute the onions, carrots, celery, and chopped garlic in a little butter.

When they begin to become tender, add the chicken broth, wine, and spinach and simmer for about 20 minutes.

I like to cook the pasta in a separate pot before adding it to the soup because it absorbs too much of the liquid.  So, while the veggies are simmering, cook your pasta.  When done, drain and add to the pot.  Also add your meatballs.  Even though they are small, I like to cut them in half.  They are easier to eat that way.


Take a taste to make sure it doesn't need any seasoning.  I wait until I serve the soup to add the Parmesan cheese.  Otherwise, if you add it to the pot, it will just melt and stick to the bottom!



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