Wedding Soup

Ingredienti

2 boxes Chicken Broth

2 cups white wine

2 tablespoons better than chicken bouillon

1 package Rosina Italian meatballs

2 rotisserie chicken breasts diced

10 ounce package frozen chopped spinach

3/4 cup Anci de Pepe pasta

3 bay leaves

3-5 garlic cloves minced

1 onion chopped

1/4 teaspoon red pepper flakes

2 celery stalks, diced

2-3 carrots, diced

Freshly grated parmesan cheese

Istruzioni

Add 2 tablespoons of oil to pot and add vegetables until softened slightly (2-4 minutes). Add garlic and red pepper flakes until fragrant (30 seconds).

Pour in the broth and wine. Add better than chicken bouillon and bay leaves and bring to a boil. Add meatballs. Cook about 10-15 minutes. Cut the chicken into small pieces and add to pot. Add spinach (can use fresh spinach or kale, chopped).

After broth is boiling, add pasta to pot. For thicker soup add 3/4 cup or 1/2 cup pasta for thinner soup.

Cook till pasta is tender, about 10 minutes.

Serve this soup with freshly grated Parmesan cheese.