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Easy Italian Wedding Soup


  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 package of La Moderna elbows
  • 30 frozen meatballs
  • 48 oz chicken broth
  • 1 package of frozen carrots, celery, and onions
  • 2 cups fresh baby spinach, stems removed
  • 32 oz of water
  • salt and pepper to taste


  1. Wash and chop the carrots and onions.
  2. In a large pot drizzle the olive oil.
  3. Turn the heat to medium.
  4. Add the carrots, celery, and onions and saute until the onions turn clear.
  5. Add the garlic and when the garlic become aromatic, add the chicken broth.
  6. Allow it to reach a boil, and then turn the fire down to medium low and simmer for about 5 minutes.
  7. Add the meatballs and water and turn the fire up to high.
  8. When it reaches a boil, add the pasta.
  9. Stir occasionally and check for tenderness after about 10 minutes.
  10. Wash the baby spinach and remove the stems.
  11. When the pasta is tender, turn off the heat and add the baby spinach. Stir until it’s wilted.
  12. Add salt and pepper to taste.
  13. Then, it’s ready to serve.
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