Enjoy this recipe, courtesy of our loyal customer, Christine B!
This time of year there’s nothing better than a hearty soup to warm your bones or freeze for a night that you don’t have time to cook.
I always check out the meat department at Ralph’s to see if there are packages of their house-made meatballs available. They freeze beautifully, they’re gluten friendly, and a generous size for a variety of dishes. I re-rolled the ones I bought to a smaller size and cooked them for this soup, saving the step of making my own.
Italian Wedding Soup
1 Package Ralph’s Meatballs, rerolled into 3/4″ balls (1 large ball can be formed into 4 smaller balls)
1 Tbsp. Olive Oil
1 Cup Carrots (diced)
1 Medium Onion (diced)
3/4 Cup Celery, diced
4 cloves Garlic
1 Bay Leaf
6 cups Chicken broth
1 Cup Shell Pasta
1 1/2 Cup Baby Spinach
Finely grated Parmesan cheese.
Re-roll the meatballs into 3/4″ balls (1 large ball can be formed into 4 smaller balls). Brown meatballs in non-stick skillet over medium high heat til cooked through, about 6-7 minutes, turning frequently.
Heat olive oil in soup pot and saute the carrots, onions and celery for a few minutes to soften, but not brown. Add garlic and saute 1 minute longer.
Pour in chicken broth, and bring to a boil. Add in pasta and meatballs and cook for 15 minutes. Right before serving, add in the spinach to wilt.
Serve hot with a sprinkle of freshly grated Parmesan cheese.