Thursday, March 03, 2005

Italian Wedding Soup 

6-7 cups chicken stock or canned chicken broth
1 pkg frozen chopped spinach
frozen precooked meatballs - I use alot (around 30?) because I love them, you can use less
1 cup acini de pepe or other small soup pasta
1 tsp dried basil
2 tbs grated parmesean cheese
salt and pepper to taste

Heat broth in large pot to boiling. Add basil. Add meatballs and simmer 10 minutes. Add spinach and stir until thawed.

In separate pot, add pasta to salted, boiling water. Cook according to directions, minus 2 minutes. Strain out pasta and add to soup. Simmer all together for 5 minutes. Add parmesean cheese, salt and pepper to taste.

Serve with warm, crusty bread. Mmmmmmm!