Stovetop, Peeler, Pot (small)
Cook the meatballs according to the package instructions.
Peel & mince the onion.
Wash the vegetables. Peel & dice the carrot. Dice the zucchini.
Heat a drizzle of olive oil in a pot over medium heat. Add the onion. Cook for 2 min.
Then add the carrots & zucchini. Cook, stirring for 3 min.
Add the pasta & chicken broth to the pot.
Stir it all together. Reduce the heat to low. Cover & cook for 8 min, or until the pasta is al dente.
Add the cooked meatballs to the soup.
Season to taste with salt & pepper. Serve garnished with grated parmesan & chopped parsley (optional).
Average estimated amount for one serving
On average, one serving of the recipe "Italian Wedding Soup" contains 316 Energy, 15 g of Fat, 29 g of Carbohydrates, 17 g of Protein, 3 g of Fiber.
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