A classic hearty Italian soup, packed with fresh vegetables and Buona Vita’s wedding soup sized meatballs.
Buona Vita Wedding Soup Meatballs
Extra virgin olive oil
Yellow onion, minced
Carrots, 1/4 inch-diced
Celery, 1/4 inch-diced
Dry white wine
Small pasta such as pastina
Fresh dill, minced
Spinach, washed, trimmed, halved
Heat the olive oil over medium-low heat in a large soup pot.
Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.
Add the chicken stock and wine and bring to a boil.
Add the pasta and meatballs to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender and meatballs are heated thoroughly to 165 degrees.
Add the fresh dill to the soup and simmer for 5 more minutes.
Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
Ladle into soup bowls and serve.
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