Italian Wedding Soup 12 Recipe

  • 2 tablespoons olive oil
  • 1 cup minced yellow onion
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 10 cups chicken stock
  • 1/2 cup dry White Wine
  • 1 cup small pasta (orzo)
  • 1/4 cup minced fresh dill
  • 12 ounces baby spinach
  • 12 meatballs (cut into halves or four pieces)
Heat olive oil over med-low heat in large pot. Add onions, carrots & celery; sauté. Add chicken stock & wine, bring to a boil. Add pasta to broth & cook 6-8 minutes or until tender. Add fresh dill & then meatballs. Simmer, add salt and pepper to taste. Stir in spinach, cooking 1-2 minutes. To finish, sprinkle with Parmesan cheese.
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