Italian Wedding Soup

A bit of beef broth in this soup is untraditional but adds a nice richness.

INGREDIENTS | SERVES 8 TO 10

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 (16-ounce) package frozen precooked meatballs
  • ⅓ cup long-grain white rice
  • 2 cups fresh spinach leaves
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • ½ cup grated Parmesan cheese
  • ½ cup chopped flat-leaf parsley
  1. In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.

  2. Add both types of broth, meatballs, and rice; bring to a simmer. Simmer for 18 to 23 minutes or until rice is tender and meatballs are hot.

  3. Add spinach, lemon juice, and zest; simmer for 2 to 3 minutes until spinach wilts. Serve with cheese and parsley.

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