Italian Wedding Soup (Vegetarian)

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READY IN: 50mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • broth
  • 1
    onion, skin on
  • 1
    carrot, coarsely chopped
  • 1
    celery, coarsely chopped
  • 6
    cups water
  • 1
    tablespoon oregano
  • 12
    cup spinach
  • meatball
  • 14
    cup breadcrumbs
  • 14
    cup red pepper, finely chopped
  • 14
    cup finely chopped celery
  • 14
    cup finely chopped onion
  • 18
    cup finely chopped carrot
  • 14
    cup water
  • 1
    cup pasta
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
  • 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
  • 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
  • 4. Add the 'meatballs' to the broth and cook for five minute.
  • 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.
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