Quick Italian Wedding Soup
Prep Time
Serves
Cooking Mode
1 pkg store-made Italian-Style Meatballs
6 cups reduced sodium chicken broth
1 cup tubetti pasta (or any small pasta)
2 cups loosely packed baby spinach
2 cups loosely packed shredded kale leaves
2 tbsp chopped fresh parsley
¼ cup grated Parmesan cheese
pinch red chili flakes
1 pkg store-made Italian-Style Meatballs
6 cups reduced sodium chicken broth
1 cup tubetti pasta (or any small pasta)
2 cups loosely packed baby spinach
2 cups loosely packed shredded kale leaves
2 tbsp chopped fresh parsley
¼ cup grated Parmesan cheese
pinch red chili flakes
Directions
1Bring broth to a boil in large saucepan. Add meatballs and pasta. Bring back to a simmer. Cook, stirring occasionally, 15 min., or until meatballs are cooked and pasta is al dente.
2Add spinach and kale and cook another 3 min. to wilt. Stir in parsley, cheese and chili flakes.
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Personal Note
Personal Note