Italian Wedding Soup Flavorful Family Favorite

Ingredients

• 1 cup small pasta (like acini di pepe or couscous)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups fresh spinach, roughly chopped
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cooked chicken, shredded (or use meatballs)
• 0.5 cup grated Parmesan cheese
• 1 bunch fresh parsley for garnish

Instructions

1. In a pot of boiling salted water, cook the small pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for another minute until fragrant.
3. Pour in the chicken broth into the pot. Add the diced carrot and zucchini. Season with oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer for 10 minutes, until the vegetables are tender.
4. Stir in the chopped spinach and the shredded chicken (or meatballs) into the soup. Let it simmer for an additional 5 minutes until the spinach is wilted and the chicken is heated through.
5. Gently fold the cooked pasta into the soup, mixing well to combine all flavors. Adjust seasoning as needed.
6. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Garnish each bowl with fresh parsley before serving.