Italian Wedding Soup with Meatballs
Italian Wedding Soup with Meatballs is an essential soup recipe that has become a staple in my weekly dinner menu. Made with the freshest ingredients and a splash of white wine you are going to love every spoonful.
Serves5
Preparation Time25 min
Ingredients
- 12 ounces Al Fresco tomato basil chicken meatballs
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh carrots, chopped 1/4 inch
- 1/2 cup fresh celery, diced
- 1/2 cup white onion, chopped
- 4 ounces chardonnay wine
- 1 can (40 - ounces) low fat unsalted chicken broth
- 3 ounces acini di pepe dry pasta
- 3 ounces fresh baby spinach
Instructions
- Heat a dutch oven or large soup pot over medium heat, coat with the olive oil.
- Saute the carrots, celery & onions for 3 - 4 minutes, do not brown.
- Add the white wine, Pour in the chicken broth and bring to a boil.
- Add the acini di pepe, simmer for about 7 minutes until the pasta is cooked.
- Add the al fresco Tomato & Basil Chicken Meatballs, and simmer for 5 minutes.
- Stir in the baby spinach and serve immediately.
Read NextOld-Fashioned Potato Soup
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
mimcferrin
Mar 19, 2012
Where can you find the Al Fresco tomato basil chicken meatballs? Do you have a recipe for them that I can make if I can't find them?
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
