Easy Italian Wedding Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick go to soup on a chilly day. It's quick, it's easy, and it tastes great. My husband who tends to be a picky eater (Yuck) was not too sure about it at first. Now it is his favorite. It doesn't get any easier than this. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup water |
1 cup medium pasta shell, uncooked (sometimes i use ditalini also, same amount) |
16 frozen meatballs, cooked |
2 cups spinach leaves, finely shredded |
1 cup pizza sauce |
Directions:
1. Bring broth and one cup water to a boil in a large saucepan.
2. Add pasta and meatballs.
3. Return to a boil; cook 7 to 9 minutes or until pasta is done.
4. Do Not Drain.
5. Reduce heat; stir in spinach and pizza sauce.
6. Cook one to two minutes or until thoroughly heated.
7. I like to top mine with a little bit of shredded Mozzarella.
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