Italian Wedding Soup

Not from the Campbell's can............ but based off it!

Italian Wedding Soup

8 cups chicken stock/water

(I used about half and half, obviously if you have alot of stock, this would be wonderful with all stock, but I used half and half cause that's what I had out! And I started with about 6 cups but ended up adding a couple more cups during cooking, so you could either just start with it all or add more as needed!)

Add:

1 small onion, finely chopped

4-6 garlic cloves, minced

2 tsp basil

2 tsp salt

(might need more - I would let people add their preference while serving though)

1 tsp pepper

Bring to a boil and add:

1 cup acni de pepe pasta

Let cook 7-10 minutes and add:

2-3 cups COOKED mini meatballs - think child's bite size

(I used 1/2-3/4 of a pound, made the meatballs and cooked in the oven earlier in the day. I often make a couple cups of mini meatballs when I make other meatballs and freeze them to make meals like this a little easier!)

2 cups fresh or frozen spinach

Cook till everything is warmed through and spinach is cooked down - maybe 20-30 minutes.

Serve hot with fresh bread!

This post is part of Pennywise Platter at Nourishing Gourmet