Italian Wedding Soup
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
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.