Italian Wedding Soup with Meatballs
By: Chef Tolini for Al Fresco Chicken Sausage
Italian Wedding Soup with Meatballs is an essential soup recipe that has become a staple in my weekly dinner menu. Made with the freshest ingredients and a splash of white wine you are going to love every spoonful.
Serves5
Preparation Time25 min
Ingredients
- 12 ounce Al Fresco tomato basil chicken meatballs
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh carrots, chopped 1/4 inch
- 1/2 cup fresh celery, diced
- 1/2 cup white onion, chopped
- 4 ounce chardonnay wine
- 1 can (40 - ounces) low fat unsalted chicken broth
- 3 ounce acini di pepe dry pasta
- 3 ounce fresh baby spinach
Instructions
- Heat a dutch oven or large soup pot over medium heat, coat with the olive oil.
- Saute the carrots, celery & onions for 3 - 4 minutes, do not brown.
- Add the white wine, Pour in the chicken broth and bring to a boil.
- Add the acini di pepe, simmer for about 7 minutes until the pasta is cooked.
- Add the al fresco Tomato & Basil Chicken Meatballs, and simmer for 5 minutes.
- Stir in the baby spinach and serve immediately.