Italian Wedding Soup
Ingredients
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 cloves minced garlic
4 cups chicken broth
*meatballs
1 cup acini de pepe
6 oz fresh spinach
dill
finely shredded parmesan
Directions
In a large pot, brown meatballs in 1 tablespoon of olive oil. Remove from pan and set aside.
Add onion, carrots and celery and saute until tender. Add garlic and saute for another minute or until garlic is fragrant.
Add chicken broth and season with salt and pepper. Add meatballs and bring to boil. Cook for 5 minutes.
Add acini de pepe and cook for another 6-8 minutes.
Add spinach and dill during the last minute of cooking.
Serve and top with parmesan cheese.
*I usually get a 12 pack of premade meatballs
