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).
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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, 4 g of Fiber.