Italian Wedding Soup

READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
  • Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
  • In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
  • Add the crushed bullion cubes. If you add them whole, they will not dissolve.
  • Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
  • Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.
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