Italian Wedding Soup

It’s not much to look at, but it tasted pretty great! This is a great soup to prep on the weekend, and then toss it together when you need a quick weeknight meal. As long as everything is ready to go, you can have dinner on the table in 20 minutes. No complaints here!

So, let’s do it.  We’re going to get this meal ready to go, stick it in the fridge, and forget about it until we need it in a couple of days.

First things first, make some meatballs. I’m partial to this recipe. If you already have some in your freezer, you’re golden. If not, just whip up a batch. While you’re at it, make two! Freeze the rest.

Next, prep the soup ingredients. If you have to make chicken stock (using a paste or bouillon or the like), make it. Also, dice your onion and mince your garlic. Put all of it in the fridge. Move the frozen spinach to the fridge to thaw.

Now, when you get to almost dinner time, follow this recipe from Iowa Girl Eats. Toss it in the pot and go!

IMG_2380Serve with a nice hunk of Italian Bread. If you’re really ambitious, make it garlic bread.


One thought on “Italian Wedding Soup

  1. Pingback: What’s for dinner? Winter Edition. | Balance and Blueberries

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