This take on traditional Italian Wedding Soup is easy to make on the cooktop, and it’ll warm you from the inside. Serve with a slab of freshly made bread.
Ingredients
- 4 cups (1 litre) chicken stock
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 stick celery, diced
- ½ cup small pasta shells
- 8 store-bought meatballs
- 1 cup fresh baby spinach
Method
Pour half the beef stock into a pan and add onion, carrot, celery, pasta, and meatballs. Bring to a boil and simmer for 15 to 20 minutes, until the carrots and pasta have softened and the meatballs cooked through. Add the remainder of the stock, bring back to the boil, and wilt the baby spinach through for a couple of minutes. Serve immediately.
Tip: This recipe is equally delicious as a vegetarian meal. Simply use vegetarian stock and leave out the meatballs or buy plant-based meatballs.
