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Easy Italian Wedding Soup

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“This is a quick go to soup on a chilly day. It's quick, it's easy, and it tastes great. My husband who tends to be a picky eater (Yuck) was not too sure about it at first. Now it is his favorite. It doesn't get any easier than this.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 2 (822.13 g) can chicken broth
  • 236.59 ml water
  • 236.59 ml medium pasta shell, uncooked (sometimes I use Ditalini also, same amount)
  • 16 frozen meatballs, cooked
  • 473.18 ml spinach leaves, finely shredded
  • 236.59 ml pizza sauce

Directions

  1. Bring broth and one cup water to a boil in a large saucepan.
  2. Add pasta and meatballs.
  3. Return to a boil; cook 7 to 9 minutes or until pasta is done.
  4. Do Not Drain.
  5. Reduce heat; stir in spinach and pizza sauce.
  6. Cook one to two minutes or until thoroughly heated.
  7. I like to top mine with a little bit of shredded Mozzarella.

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