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

Ingredients

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.

Instructions:

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.