Italian Wedding Soup

  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings



In a large stockpot, sauté carrots, onion, celery and garlic in heated olive oil until soft and slightly brown.

Add chicken stock and reduce to medium heat for 10-15 minutes, stirring occasionally.

Add orzo and meatballs and let cook for 5 minutes; then stir in spinach. Cook an additional 5 minutes and season with salt and pepper. Serve with Alessi Breadsticks.