Italian Wedding Soup is normally made with vegetables and meatballs or sausage. This recipe, however, is a meatless version used with chicken broth instead of shredded chicken that is sometimes used in the recipe. Other vegetables used in the recipe other than spinach has consisted of kale or cabbage. Mix and match the recipe below to suit your taste buds and your families likes and dislikes. Great thing about this soup is it can be eaten as a
Italian Wedding Soup
2 cups fresh spinach leaves (chopped)
5 oz uncooked macaroni rings of ditalini
2 cups yellow squash (diced)
1 cup red bell pepper (diced)
2 cups zucchini (diced)
1 garlic clove (minced)
1/2 cup onion (finely chopped)
2 teaspoons olive or vegetable oil
3 cans ready to serve chicken broth (14 1/2 oz)
Fresh grated Parmesan cheese
Heat oil in a large saucepan over medium heat. Next add the onion and the garlic, cook for about 2 minutes, (be careful of the popping garlic). Once the onion and the garlic is tender, stir in the zucchini, the squash and the bell pepper. Cook the vegetable mixture for another 2 minutes.
Next add the broth to the vegetable mixture then add the macaroni rings. Mix well. Once mixture has been brought to a boil, reduce the heat (medium heat) and cook for approximately 6-8 minutes until macaroni noodles are tender. Stir mixture occasionally.
Last you want to add the spinach and cook for about 1 minute. Make sure that the spinach is wilted slightly.
Serve soup in individual bowls and top with fresh grated Parmesan cheese. Enjoy!
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