Jackie & Peter

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Italian wedding soup

Ingredients

• 1 onion, diced fine
• 1 medium carrot, diced bite size
• 8oz meatballs, preferably marble sized
• 4-5 cups chicken broth
• 2-3 cups leafy greens (kale or spinach), chopped
• 2oz dry pasta, acini de pepe or pastina
• Parmesan cheese, to taste
• Extra virgin olive oil, to taste
• Pepper to taste

Instructions

• Simmer chicken broth, onions, and carrots over medium heat until carrots are soft, about 10mins.
• Add pasta. If using kale, add it now. Cook for 2-3 minutes or until kale is softening and pasta nearly done.
• Add meatballs and cook until hot, an additional 2-3 minutes.
• If using spinach, add it and cook just until wilted, then turn off heat.
• Serve with extra virgin olive oil and parmesan cheese.