Italian Wedding Soupers

Name: Italian Wedding Soupers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 bowls, 10-12 serving(s)
Ingredients: 2838.0 ml chicken stock; 1 large onion, chopped; 3 stalk celery, chopped; 3 carrots, chopped; 255.14 g Baby Spinach; 118.29 ml acini di pepe pasta; 453.59 g frozen swedish meatballs, thawed, and halved; 4.92 ml fresh cracked black pepper, divided; 4.92 ml adobo seasoning, divided; 4 medium fresh garlic cloves, finely minced; 29.58 ml olive oil; fresh grated parmesan cheese

Submitted by heartshapedpan

"Real simple, easy and good. I hope you enjoy this! When I searched this recipe, it came up as gluten-free. I would check with any packaged products you may be using or go completely package free and make with products that are fresh/and/or gluten-free."

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Ready In:: 1hr 20mins
Ingredients:: 12
Yields:: 10 bowls
Serves:: 10-12

ingredients

2838.0 ml chicken stock
1 large onion, chopped
3 stalk celery, chopped
3 carrots, chopped
255.14 g Baby Spinach
118.29 ml acini di pepe pasta
453.59 g frozen swedish meatballs, thawed, and halved
4.92 ml fresh cracked black pepper, divided
4.92 ml adobo seasoning, divided
4 medium fresh garlic cloves, finely minced
29.58 ml olive oil
fresh grated parmesan cheese

directions

In 5 quart dutch oven heat olive oil until it shimmers. Add onion, celery, and carrot. Season with 1/2 teaspoons adobo, and 1/2 teaspoons pepper.
Allow vegetables to get soft, stirring occasionally.
Add garlic and stir continually for 1 minute.
Immediately add chicken stock and meatballs. Cover pot and bring to rolling boil.
Add pasta and additional adobo and pepper. Bring back to boil, stirring occasionally to prevent sticking.
When pasta is cooked and some are floating on surface drop handfuls of spinach into boiling soup.
Stir frequently until all spinach is incorperated into soup.
Serve immediately with chesse.