Italian Wedding Soup
Filling, flavorful and easy!
Servings - 4 servings
Ingredients
- 1 lb. ground chicken
- 2 slices bread (made into bread crumbs, about 1 cup)
- 2 eggs
- 1 tsp Italian seasoning
- 1 Tbsp olive oil
- 2 cups homemade chicken stock
- 3-4 cups water (depending on how soupy you like it)
- 15 oz can diced tomatoes
- 10 oz box frozen spinach
- 1 cup pasta I used broken rotini
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the ground chicken, bread crumbs, eggs and Italian seasoning into 3/4 inch diameter meatballs.
- In a large saucepan or Dutch oven, add the olive oil and brown the meatballs on all sides. Add the 2 cups of homemade chicken stock and 3 cups of water. Feel free to add water as needed.
- Stir in the diced tomatoes, and frozen spinach. Bring to a rolling boil. If you plan to let it simmer, reduce heat to low.
- Add the pasta noodles about 12-14 minutes before you'd like to serve the soup. Do not let them overcook, or you'll end up with Mushy Italian Wedding Soup!
- Serve as is, or with a slice of bread or side salad.