Total Time
50mins
Prep 20 mins
Cook 30 mins

Before I became vegetarian, I loved Italian Wedding Soup, but I can't have it now, so I made this recipe for myself and I thought someones else might enjoy it.

Ingredients Nutrition

  • broth

  • 1 onion, skin on
  • 1 carrot, coarsely chopped
  • 1 celery, coarsely chopped
  • 6 cups water
  • 1 tablespoon oregano
  • 12 cup spinach
  • meatball

  • 14 cup breadcrumbs
  • 14 cup red pepper, finely chopped
  • 14 cup finely chopped celery
  • 14 cup finely chopped onion
  • 18 cup finely chopped carrot
  • 14 cup water
  • 1 cup pasta

Directions

  1. Preheat oven to 350 degrees.
  2. 1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
  3. 2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
  4. 3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
  5. 4. Add the 'meatballs' to the broth and cook for five minute.
  6. 5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.