Submitted by: ARIANEK

A very close version to the Italian Wedding Soup I had before becoming vegetarian - yum!

70 Minutes to Prepare and Cook

3 cloves garlic, finely chopped
3/4 cup white onion, finely chopped
1 tbsp olive oil
8 cups low sodium vegetable broth
1 tbsp black pepper
1/2 package (10 oz) frozen cut spinach
1 cup Acini di Pepe (or other small pasta such as Orzo)
15 frozen meatless meatballs, cut into quarters

Heat olive oil in heavy stock pot
Add onion and garlic and heat over low for 3-5 minutes
Add frozen spinach and cook another minute
Add vegetable broth, cover and simmer 45 minutes
Bring soup to a boil
Once boiling, add pasta and frozen meatballs, cook at a slow boil about 10 minutes

Makes about 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ARIANEK.

Number of Servings: 6

Member Ratings For This Recipe  

Incredible!	My non vegetarian daughters and veggie daughter both love this soup equally. My husband first made it and added chives and parsley to it. Very filling and satifies my cravings for italian wedding soup that I've had every since becoming vegetarian a few years ago. Thanks!	Submitted by: GRANNICE (3/19/09)
	Was this review helpful?	report inappropriate
Very Good	Even my non-vegetarian parents loved this soup! I've made it twice, the second time around I added some carrots just for a bit of colour.	Submitted by: JAYLASHEN (4/16/08)
	Was this review helpful?	report inappropriate

Cookbooks

Here are user created cookbooks which have this recipe:

• famfrst's fav foods
  by: FAMFRST
  
• Soups to Comfort
  by: TRAVELING2
  
• soups
  by: NATTSO78