Bring the water, with chicken bouillon 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). Add Italian parsley and parmesan cheese.
Serve immediately or freeze for later.
Sprinkle parmesan cheese as desired, as well as additional Italian parsley.
🌡️StoringRefrigeration: Store in a sealed container in the fridge for up to 3 daysFreezing: Once cooled, freeze for up to 3 months in a freezer friendly sealed container.📖 VariationsSpinach: you can use frozen or fresh spinachItalian Parsley: you can use regular parsley if you can't get Italian, but I do recommend Italian because it's flavor is stronger than regular parsley, similar to basil or oregano. It also holds up better to cooking and is ideal for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, color and nutritional value.Acini de Pepe: is a very small, round shaped pasta. You can find it at your local Italian store, online and in some grocery stores. However, if you can't find it, orzo, which is a small rice-sized pasta, is a great substitute. Just keep in mind that the cooking time for orzo is a little longer. Meatballs: you could lighten this up even more by using turkey meatballsMy Amazon Recommendations (affiliate links)
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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.