Italian Wedding Soup

Ingredients:

  • 1 cup chopped onion
  • ¼ cup diced carrots
  • ¼ cup celery
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 4 cups homemade or store bought chicken broth (low-sodium, so you can control the saltiness)
  • 2 bunches fresh spinach or ½ bag o frozen spinach
  • 4-6 Donatella’s meatballs , defrosted
  • ¼ cup parmesan cheese (grated)
  • salt and pepper to taste

Directions:

  • Place butter & olive oil in a soup pot over medium heat.
  • Add onions, celery & carrots.
  • Cook for 4 minutes, or until soft but not brown.
  • Add chicken broth, bring to a simmer.
  • Add meatballs and cook for 3 minutes.
  • Add spinach and stir.
  • Season with salt & pepper.
  • Cook simmering for 25-30 minutes.
  • Serve in bowls sprinkled with grated cheese.

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