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Weeknight Italian Wedding Soup
Submitted by Bev Weidner on December 12, 2011 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 package (12 Oz. Size) Al Fresco Tomato And Basil Chicken Meatballs
- 1 whole Small Onion, Diced
- 3 cloves Garlic, Minced
- 3 whole Carrots, Thinly Sliced
- 3 stalks Celery, Thinly Sliced
- 1 pinch Crushed Red Or Green Pepper Flakes
- 1 pinch Coarse Salt And Freshly Ground Pepper
- ½ cups Dry White Wine
- 5 cups Chicken Stock
- 1 cup Orzo
- 10 ounces, weight Baby Spinach
- Parmesan Cheese, To Serve
Preparation Instructions
Heat 1 tablespoon oil in a small skillet and brown the chicken meatballs on all sides, until heated through, 5 minutes total. Remove from heat.
In a deep pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the onions, garlic, carrots and celery. Add the crushed pepper along with a pinch of salt and pepper. Saute until they the veggies start to soften, 6 minutes.
Add the wine and stock. Bring to a light boil.
Add the pasta and cook until al dente, 6 minutes.
Add the chicken meatballs and spinach. Simmer for about 5 more minutes. Taste and season with more salt and pepper if needed.
Ladle into bowls and serve with crusty bread. I dumped a lot of grated parmesan cheese on mine and it turned my life upside down.
