Mmm… Try this super easy way to make Italian wedding soup… follow for more @sipbitego

Here’s what you need:

1/2 onion, diced small
3 carrots, diced small
3 stalks celery, diced small
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp Italian seasoning
1/2 tsp salt (more or less to taste, after adding in broth)

Add all ingredients to a large soup pot on medium heat to med-high. Stir regularly as veggies become translucent and soft, about 5-10 minutes.

2 cups pasta, cooked

Bring another pot of water with salt in it to a boil for the pasta. Cook pasta right to Al dente and strain. NOTE: For this demonstration I used thick, long pasta that I smashed into pieces. You can also use smaller pasta shapes for Italian wedding soup like cous cous, orzo, or small elbow pasta.

8 cups vegetable broth, substitute chicken broth
1 LB meatballs, mini frozen, precooked

To the pot with the Italian wedding soup vegetables, add broth, stir, and bring to a boil/ simmer for a few minutes, then add in frozen meatballs. Cook for the time listed on side of precooked frozen meatball package, or until meatballs are thoroughly cooked and hot throughout.

1/2 cup Asiago cheese, substitute Parmesan
1 tbsp basil, fresh chopped (optional)

To assemble, add pasta to a soup bowl. Top with broth and Italian wedding soup with frozen meatballs (now cooked and tender). Sprinkle on top with Asiago or Parmesan cheese and fresh basil. Enjoy!

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