Quick Italian Wedding Soup

  • Prep Time 10 min
  • Total Time 25
  • Serves: 4

Ingredients

  • 1 pkg store-made Italian-Style Meatballs 280 g
  • 6 cups reduced sodium chicken broth 1 1/2 L
  • 1 cup tubetti pasta (or any small pasta) 250 mL
  • 2 cups loosely packed baby spinach 500 mL
  • 2 cups loosely packed shredded kale leaves 500 mL
  • 2 tbsp chopped fresh parsley 30 mL
  • 1/4 cup grated Parmesan cheese 60 mL
  • pinch red chili flakes

Directions

  • Step 1

    Bring broth to a boil in large saucepan. Add meatballs and pasta. Bring back to a simmer. Cook, stirring occasionally, 15 min., or until meatballs are cooked and pasta is al dente.

  • Step 2

    Add spinach and kale and cook another 3 min. to wilt. Stir in parsley, cheese and chili flakes.

Nutrition Facts

  • Nutrition Description Per serving (1 cup/250 mL):
  • Calories 190
  • Fat 5 g
  • Saturated Fat 2 g
  • Carbs 19 g
  • Sugar 2 g
  • Protein 16 g
  • Cholesterol 25 mg
  • Fibre 2 g
  • Sodium 830 mg