Easy Italian Wedding Soup From the Cookbook Of Heather Morgan
Easy as 1-2-3 Ingredients Needed:3 ½ cups low-sodium 1 cup waterchicken broth½ cup uncooked Orzo 16 frozen cooked meatballs(small rice like pasta)2 cups fresh spinach leaves, 1 can (8oz) pizza saucefinely shredded½ cup shredded or diced Parmesan n Cheesecarrots
In a 3-quart saucepan, heat broth and water to boiling. Add pasta, carrots and meatballs; return to boiling. Cook 7 to 9 minutes or until pasta is almost tender. Do Not Drain. Add spinach and pizza sauce; cook 1 to 2 minutes longer or until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
Like any good soup the perfect side for this isgarlic bread or French bread with butter.
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