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Italian Wedding Soup (Presto!) Recipe

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This recipe for Italian Wedding Soup (Presto!) is from John Paul the Great Home Educators Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
1 medium onion, diced
4 garlic cloves, chopped
1 celery rib, thinly chopped
2 carrots, halved and thinly chopped
48 oz. chicken broth
2 c. water
20 frozen or precooked meatballs, or your own freshly made
1 c. of small pasta (acini di pepe-tiny dots, or orzo)
14 oz. white cannellini beans or other small white bean, drained and rinsed
6 oz. bag baby spinach
1/2 c. grated Parmesan
Directions:
Directions:
Heat 2 T. olive oil in a large 5-6 quart pot over medium heat and cook onions, celery, carrots until tender. Add garlic and cook until fragrant.

Add broth and water and bring to a boil, covered.

Saute and brown fresh meatballs in 2 T. of olive oil until light brown.
OR, add frozen meatballs to simmering broth.

Cook pasta to 'al dente', drain and set aside. (Can be done earlier.)

Add beans and simmer until meatballs are heated through.

Stir in spinach and cooked pasta. Season with salt and pepper.

Serve with grated Parmesan.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Can be made with fresh chicken broth. Also chicken can be substituted for the meatballs, however, the meatballs and tiny pasta make it Italian Wedding Soup. Buon Appetito!

 

 

 

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