Soup: Italian Wedding Soup by MollyJ

posted by MollyJ 03-08-103 6:49 PM

Italian Wedding Soup

1 (49 1/2 oz) can of Swanson’s Chicken Broth
1 (14 1/2 oz) can of Chicken broth that is not fat-free
2 tsp olive oil--optional
Assorted Chopped vegetables:
1/2-1 c. carrots sliced thinly
1/2-1 c. celery, sliced thinly
1 medium onion, chopped
1-2 cloves of garlic, chopped fine
1 handful parsley, chopped
1 to 1 1/2 cup frozen meatballs (If these are large you can cut them in halves or quarters)
1 to 1 1/2 cup frozen diced chicken
1/2 package acine de pepe pasta
1 bunch fresh spinach, washed and trimmed or 1 package frozen spinach (If I use frozen spinach, “defrost” it in my micro for a couple of minutes)
1 raw egg, beaten (optional)
Pepper to taste

Sauté the veggies in either the olive oil or about 1/2 cup of the not-fat-free chicken broth until tender, about 3 minutes. Basically, this step just makes this into a quick cooking soup. Start with the garlic and onion and then add the carrots, celery and parsley. Put all of the chicken broth in a large pot and add the sauted vegetables and the frozen meatballs and chicken. The frozen meat cools the broth and so heat it on medium high until it comes to a boil. Then add the acini de pepe pasta and cook it as suggested on the package for about 8 minutes. Add the spinach, either fresh or frozen. Fresh spinach naturally wilts quickly. If you desire, add the egg and cook for 1 to 3 minutes until cooked through. Add pepper to taste.

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