Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8-10 serving(s)
Ingredients: 2 1/2 lbs gordon food service italian meatballs; 1 medium onion, finely chopped; 4 celery ribs, finely chopped; 3 peeled carrots, finely chopped; 4 tablespoons olive oil; 2 garlic cloves, minced; 2 chicken bouillon cubes, crushed; 64 -128 ounces low sodium chicken broth; 1 ounce Baby Spinach, chopped into large pieces; 16 ounces ditalini

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Recipe by Jeremy S.

Simple wedding soup recipe that my wife loves!

READY IN: 2hrs

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

lbs gordon food service italian meatballs
1

medium onion, finely chopped
4

celery ribs, finely chopped
3

peeled carrots, finely chopped
4

tablespoons olive oil
2

garlic cloves, minced
2

chicken bouillon cubes, crushed
64 -128

ounces low sodium chicken broth
1

ounce Baby Spinach, chopped into large pieces
16

ounces ditalini

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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