Easiest Italian Wedding Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Lunch, Main Dish, Soup
- Cuisine: Italian
Ingredients
- 96 ounces low-sodium broth (I use 3 32-oz cartons)
- 10 ounces frozen chopped spinach (unthawed )
- 5-6 ounces tiny pasta ((about 3/4-1 cup) I use ditallini or acini de pepe)
- 16 ounces frozen mini meatballs (I use 1 16-oz bag of Earth’s Best)
Instructions
- Bring broth and spinach to a boil in a Dutch oven. Once boiling, add pasta and meatballs. Reduce the heat to medium and bring the mixture to a simmer. Cook 8-10 minutes or until pasta is al dente. Serve immediately.
Notes
Refrigerate leftovers in an air tight container. The pasta will continue to absorb the broth so it may be necessary to add extra broth to the soup when reheating.