Italian Wedding Soup

#171       Comment on this recipe.

Ingredients

1. 96 oz canned chicken broth, reduced sodium
2. 1 lb pkg Labriola's Wedding Soup meatballs
3. 1 lb box small noodles, such as orzo, bowties, small shells or ditalini
4. 1 or 2 (10 oz) pkg frozen chopped spinach, depending on preference
5. Parmesan cheese, grated, for serving

Instructions

1. In large stock pot combine chicken broth, meatballs, and spinach.
2. Cook over medium high heat until boiling and spinach block is melted.
3. Meanwhile, in a separate pot, cook noodles according to package directions, set aside.
4. To serve, place noodles in individual bowls, laddle in soup mixture and top with Parmesan cheese.

Picture of Recipe