Italian Wedding Soup
Servings
2 Gallons
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Ingredients
- 4 c Tavolini Premium Beef & Pork Meatballs
- 2 c Carrots, sliced
- 1 c Onion, diced
- 1 c Celery, diced
- 8 oz Cooked Ancini de Pepe Pasta
- 4 qt Chicken Stock
- 4 oz Escarole, chopped (or spinach)
- Grated Parmesan Cheese, for serving
Recipe Preparation
- In a large pot add olive oil and heat over medium heat, add in the vegetables, and cook for 5-8 minutes until they start to become tender.
- Pour in the chicken stock, bring soup to a boil, and turn to low heat.
- Add in the wedding soup meatballs and simmer for 20-25 minutes until meatballs are heated through and vegetables are tender.
- Stir in the chopped escarole and cook an additional 5 minutes.
- Serve divided in bowls with Ancini de Pepe pasta and top with grated parmesan cheese. Serve immediately
