Italian wedding soup
434cal, 25p, 42c, 15f (per meal)
2 clove(s) (6g)
2 medium (122g)
8 meatball(s) (240g)
2 tsp (10mL)
1 tbsp (11g)
2 oz (57g)
5 cup(s) (mL)
1/2 cup (51g)
1 medium (2-1/2" dia) (110g)
1
Bake the vegan meatballs according to the package instructions and set aside.
2
Heat the oil in a pot over medium heat. Add the onion, carrots, and garlic and cook, stirring occasionally, until softened, 5-7 minutes.
3
Add the broth and Italian seasoning and bring to a boil. Add the pasta and cook uncovered according to the package instructions, usually 10-12 minutes, stirring occasionally.
4
Return the meatballs to the pot and stir in the spinach. Cook for 2-3 minutes, until the spinach is wilted. Season to taste with salt and pepper and serve.