A few weeks ago I had a Soup Recipe Swap party. I had some girlfriends over and we swapped soup recipes. It was glorious, especially in the middle of the winter, to have all of these new soup recipes to try out!
My friends Steph came that night. She will tell you that she is not a cook if you ask her, that she doesn’t know how. You try this Hearty Italian Wedding Soup and tell me that she isn’t a cook. It is amazing! A new favorite at the Blakesley household AND she is letting me share the recipe! I’ve modified some of it super slightly for our family. It is hearty and a full meal for sure.
I won’t keep you waiting any longer:)
I’ve said it before and I’ll say it again… All good meals begin with the sautéing of onion and garlic.
Add in some chopped celery.
Add 96 ounces of chicken broth. Bring to a boil. Add two raw chicken breasts and boil until just done (~20 minutes).
Pull out chicken breasts and put broth aside. Cut chicken into cubes and put shredded cheese back in broth. Cook on low.
While the broth is simmering, make meatballs. I like to make them really small (as small as is possible when hand rolling).
Add meatballs to the pot. Simmer for ~1 hour.
Add acini de pepe pasta to pot.
Chop up 2 cups of fresh spinach and add to pot.
Boil for ~5 minutes.
Soups done. ENJOY!
**After we have all eaten, I like to add another 24 -32 ounces of chicken broth just because the pasta tends to absorb it all. This keeps it a bit more “brothy”.
This meal is super quick and perfect for this cold winter!