Bring the water, with chicken bouillon (to make chicken broth) powder, garlic, onion and frozen spinach to a boil in a large pot.
Add the meatballs (from frozen) and the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20-25 minutes). Pasta should be al dente. Add Italian parsley and parmesan cheese.
Serve immediately (ladle soup into bowls and garnish) or freeze for later.
Sprinkle parmesan cheese as desired, as well as additional Italian parsley.
*See post content for important recipe information and tips!
📋 Easy Italian Wedding soup recipe (with frozen meatballs)
Amount Per Serving
Calories 158Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Vitamin A 2233IU45%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.