Quick Italian Wedding Soup
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 pkg
- store-made Italian-Style Meatballs
- 280 g
- 6 cups
- reduced sodium chicken broth
- 1 1/2 L
- 1 cup
- tubetti pasta (or any small pasta)
- 250 mL
- 2 cups
- loosely packed baby spinach
- 500 mL
- 2 cups
- loosely packed shredded kale leaves
- 500 mL
- 2 tbsp
- chopped fresh parsley
- 30 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
- pinch red chili flakes
Directions
Step 1
Bring broth to a boil in large saucepan. Add meatballs and pasta. Bring back to a simmer. Cook, stirring occasionally, 15 min., or until meatballs are cooked and pasta is al dente.
Step 2
Add spinach and kale and cook another 3 min. to wilt. Stir in parsley, cheese and chili flakes.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 190
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 19 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 25 mg
- Protein:
- 16 g
- Sodium:
- 830 mg