Easy Italian Wedding Soup

Italian Wedding Soup

Progresso™ chicken broth and frozen meatballs make an easy family dinner.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In 4-quart saucepan, heat oil over medium-high heat. Add onion, carrot and garlic. Cook 2 to 3 minutes or until onion is tender. Add broth; heat to boiling. Stir in meatballs and pasta; return to boiling.
  • Reduce heat to medium-low; cover and simmer about 10 minutes or until pasta is almost tender.
  • Add spinach; cover and cook 4 to 5 minutes or until pasta is tender. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons basil.
  • The orzo in this soup will continue to absorb liquid. If you have leftovers, just add more chicken broth to your soup. Purchase shredded carrots to make this even easier.


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup coarsely shredded carrot
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ reduced sodium chicken broth
  • 16 frozen cooked beef meatballs (from 22-oz bag)
  • 1/3 cup uncooked rosamarina or orzo pasta
  • 2 cups lightly packed fresh baby spinach leaves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh basil leaves

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