Yo! Adrian! Soup

The joy of having homemade stock in the fridge is incalculable! The same goes for having boxed stock in the pantry. There are so many fast weeknight soup meals that you can throw together with a little help of your pantry and some refrigerator basics. One of my favorites is Italian Wedding Soup, which is basically chicken noodle soup for Italian stallions. It is tasty and filling and it can be made very quickly which is why it is in my winter repertoire. This version is quick because I am using Trader Joes’s Mini meatballs. You can make your own meatballs, but on a weeknight, what is the point? We have basketball practice, homework, yada yada yada! Why bother? I usually serve this soup with a sandwich or bread and butter and it is a nice winter quick meal. I hope you enjoy it!

Italian Wedding Soup

Italian Wedding Soup

2 quarts of homemade stock or boxed stock
1 T olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
2 cloves of garlic, minced
1/2 package of frozen spinach or 2 cups chopped kale or fresh spinach
1 package of mini meatballs
1 cup mini pasta or egg noodles
1 tsp hot pepper flakes
salt and pepper
soup base and water if needed
Parmesan for sprinkling

Saute the carrots, celery and onions in the olive oil until soft. Add the garlic and hot pepper flakes and stir until fragrant, add the stock, cover and simmer for 15 minutes. Add the meatballs and pasta and simmer until the pasta is done. If you feel you need it, add more water and/or soup base to even out the soup. Add the spinach and cook until wilted. Taste the soup and adjust pepper and salt. Serve with parmesan… so good!


2 Comments Add yours

  1. Diane says:

    Made this tonight. Quick, easy and delish. I cut down on the hot pepper flakes and it was still too hot for my girl. Mike and I loved it. It’s a keeper. Thanks.

    1. Glad it worked out for you and Mike.. Sorry it was too much for Hannah! My kids have such a high tolerance for heat, I forget others do not!

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