Vegetarian Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cloves garlic, finely chopped3/4 cup white onion, finely chopped1 tbsp olive oil8 cups low sodium vegetable broth1 tbsp black pepper1/2 package (10 oz) frozen cut spinach1 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.
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.
Nutritional Info Amount Per Serving
- Calories: 240.8
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,381.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 4.5 g
- Protein: 11.2 g
Member Reviews
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CD13602110
This was not a difficult recipe, and was likely delicious. But there has to be a misprint on the pepper! Before I put it in (I used half) I thought it was too much. An entire TBSP of pepper? I think that coul/should be TSP. Or at least 'to taste'. Now to find out how to tame this soup... - 1/29/13