Sunday, June 14, 2009

Italian Wedding Soup

1 lb frozen Italian meatballs (Costco's are good)
6 cups chicken broth
2 (approx 15-oz each) cans Italian-seasoned diced tomatoes
1 cup bowtie pasta (mini or regular)
5 oz spinach l eaves, finely chopped
Grated fresh parmesan

Combine broth and tomatoes in soup pot. Bring to a boil and add pasta. Cover and cook 5 minutes (until pasta is al dente). Add meatballs and simmer for five minutes more. Turn off heat. Stir in the chopped spinach a few minutes before serving (until just wilted). Garnish with grated parmesan.