A classic soup, easy italian wedding soup with frozen meatballs, uses simple ingredients and easy stovetop cooking method.
– 1 tbsp. olive oil – 3 carrots, peeled and small diced – 3 garlic cloves, minced – 1 medium onion, diced – 3 celery stalks, small diced – 8 cups chicken stock – 1 cup dry acini de pepe or any small pasta – 2 cups packed fresh spinach, roughly chopped – 1 14 oz. package frozen mini meatballs – salt, to taste
COOK TIME: 25 min
In a large soup pot, heat oil over medium heat. Add carrots, celery, garlic, and onions and saute until softened, about 4-5 minutes.
Add frozen meatballs and stir.
Add chicken stock and salt and bring to a simmer.
After 15 minutes, add pasta and cook for about 10 more minutes, until the pasta plumps and is cooked through.
Once ready to serve, turn off heat and stir in spinach.