My mother made the best Italian Wedding Soup through out the cold winter months, every Sunday faithfully. I tried to get my recipe as close to the homemade wedding soup my mother made and pass it along to those reading and searching for a simple yet very filling pot of soup.
- 24 frozen cocktail meatballs (I make mine from scratch)
- 2 cans chicken broth
- 1 onion (total of 1-cup)
- 1-tsp. dried Italian seasoning
- 1/2-cup small pasta shells
- 3-cups (4-oz.) baby spinach
In a large pot, heat 1 Tbs. oil; add the onion, Italian seasoning, 1/2 tsp. salt and 1/3 tsp. pepper. Cook until the onion is tender, about 3-minutes.
Add the prepared meatballs stirring until browned. Then add chicken broth and 2-cups water, bring to a boil and then add pasta, cook for about 10-minutes or until pasta is tenderly cooked.
Stir in spinach and cook about 2-minutes until spinach also is heated. Top with freshly grated Parmesan cheese. Enjoy!