This soup is our new favorite. After making spaghetti and meatballs, I like to save half of the meatballs and make this Italian wedding soup the next day. I like to add a bit of lemon, to give it a little bit of tanginess. I also break up the meatballs so I can get a bit in each bite of soup. This soup can be made gluten free if you use gluten free pasta. Sprinkle freshly grated parmesan on top and this soup can make a perfect end to a cold day.
leftover meatballs , cut into fourths
1 box of organic chicken broth
1 can of organic diced tomatoes, drained
1/2 cup chopped organic carrots
1/4 cup chopped organic onions
1 cup dry whole wheat orzo pasta (or quinoa pasta)
1 tbsp chopped basil
1 tsp dry parsley
1 tsp garlic granules
1 tsp dry basil
juice of half a lemon
2 cups organic fresh spinach
fresh parmesan cheese
Saute chopped carrots and onions on medium-low heat, until onions are translucent. Add box of chicken broth and water, garlic, dry and fresh basil, parsley, and allow to gently cook one medium heat for about 5 minutes. Add in pasta and continue to cook on medium heat until the pasta is al dente. Turn heat to low, add drained diced tomatoes, spinach, chopped meatballs, and lemon juice. Allow to cook until spinach is wilted, and serve with parmesan cheese on top.