Italian Wedding Soup
Serves: 10-12
Prep Time: 5 minutes
Ingredients
1 X 12 oz (350g) packet of Italian Style Meatballs
2 X cans 49 fl oz. (1.5L) each, chicken broth
4 Cups (2½ lbs) escarole, thinly sliced
1½ Cups (1lb) ditalini pasta
1 Cup / 10oz (284g) carrots, chopped
1 tsp (6g) dried basil
1 tsp (6g) onion powder
Method
In a large saucepan, heat broth to a boil.
Add remaining ingredients and return to a boil.
Reduce heat to medium and cook for 10 minutes or until
pasta is tender, stirring frequently.
Serve sprinkled with Parmesan cheese.
Dip just-made warm bread and enjoy.