Wedding Soup

Wednesday, April 18, 2012

It's Spring break time and unfortunately it's cold and rainy. So, today is a great day for soup. I recently came across this recipe in a Mediterranean cookbook. And as usual, I searched around on the internet for various Wedding Soup recipes and decided to do it this way. It's super easy and rather versatile. You could add more or less of whatever you want. (Like carrots? Then add them!) I ended up adding bow-tie noodles to mine, which was good because my son said, "You know the best thing about eating this? Avoiding the green stuff to get to the noodles!" Um, OK. But at least he ate it. Well, except for the "green stuff".

                                       Click here for printable recipe.

Posted by: Jen

2 cans chicken broth
about 1/2 bag already cooked meatballs (or cook them previously)
1 c. raw spinach leaves (or a couple good handful)
small handful of chives (about 1/4 c chopped)
2 tbsp shredded Parmesan cheese (the real stuff)

The Directions:
Make sure meatballs are cooked. Either in the microwave or the oven. Heat chicken broth to boiling. Meanwhile, chop the chives into tiny pieces (about 1 cm in length)
Add the meatballs and the chives. If desired add other vegetables or small pasta.

At the last minute add the spinach greens and heat until wilted.

Serve with crusty bread (check out this recipe for a great Peasant bread), and sprinkle Parmesan cheese on top before serving.
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Lara April 19, 2012 at 9:52 PM  

Anything with meatballs is a hit at our house. This will be going on our list to try when the weather gets cold again.

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My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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