Italian Wedding Soup

Name: Italian Wedding Soup
Ingredients: 1 Tbsp Olive Oil; 1 Small Onion - Diced; 2 Carrot - Diced; 2 Stalk Celery - Diced; 3 Clove Garlic - Minced; 8 Cup Chicken Broth; 3/4 Cup Acini di Pepe; 4 Cup Escarole - Chopped; 1 Tsp Salt and Pepper - To Taste; 2 Tbsp Parmesan Cheese - Grated

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Soups

Ingredients

1 Tbsp Olive Oil
1 Small Onion - Diced
2 Carrot - Diced
2 Stalks Celery - Diced
3 Cloves Garlic - Minced
8 Cups Chicken Broth
3/4 Cup Acini di Pepe (or Small Pasta)
4 Cups Escarole (or Spinach) - Chopped
1 Tsp Salt and Pepper - To Taste
2 Tbsp Parmesan Cheese - Grated
10-12 Meatballs (Homemade)

Directions

Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes until softened. Add the garlic and cook for 30 seconds.
Pour in the chicken broth and bring to a gentle boil.
Carefully add the meatballs. Simmer for 10 minutes.
Stir in the pasta and cook according to the package directions (usually 7–9 minutes).
Add the escarole or spinach during the last 2–3 minutes of cooking until wilted.
Taste and season with salt and pepper as needed.
Serve hot with plenty of grated Parmesan cheese and crusty bread.