Shortcut Italian Wedding Soup

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Shortcut Italian Wedding Soup

Author: Lisa Zapatka

I love Italian Wedding Soup, but sometimes a shortcut just makes sense! Using good-quality store-bought mini meatballs saves time without sacrificing that comforting, homemade flavor. With tender vegetables, greens, tiny pasta and a flavorful broth, this is an easy soup to make now and enjoy for the next few days.

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Ingredients

• 16 oz frozen meatballs - I used Pineland Farms, Italian Beef Meatballs which are Gluten Free and delicious! You could also use turkey or chicken meatballs.
• 2-3 Tbs olive oil
• 1 small onion, small dice
• 2 carrots, small dice
• 12 cups low-sodium chicken broth
• Parmesan cheese rind
• 1 head of escarole, chopped - You could also use frozen spinach to save time
• 8 ounce acini de pepe

Instructions

1. In a large pot on medium heat add the oil, onions and carrots. Saute for about 5 mins.
2. Add the chicken broth and cheese rind and bring to a boil.
3. Add the meatballs, pasta and escarole and cook for about 9 minutes.
4. Add salt and pepper to taste, about 1 tsp of each.
5. Remove the cheese rind and serve.