Quick Italian Wedding Soup

My grandmother was a fabulous Italian cook, from her pasta, bread, even homemade tomato pie.  She canned tomatoes, peppers and other things that my grandfather grew in their yard.   They basically lived on what they grew - what a concept.  She made everything homemade - no pre-packaged foods in their house, everything she made was fantastic, it was all good.  Just talking about it makes me hungry.  I try to do all things homemade but on occasion just do not have the time.  I came up with a quick and easy version of this Italian Wedding Soup she use to make that's quite good.  Recipe is below.

To get started, use a heavy Dutch Oven type pot, saute garlic, onion, carrots and celery

Add salt, pepper and stir.  Add stock and seasonings.

 Get those meatballs all cut up and add to the pot.

Pour in the pasta, let it cook and its all done.  Serve it up in a bowl with grated Parmesan cheese on top and fresh warm bread or rolls - FANTASTICO!

Easy Italian Wedding Soup

Ingredients

2 Tbsp extra virgin olive oil
3 cloves of minced garlic or 2 tsp of garlic powder

1 medium onion, diced

3 carrots, diced or 1 1/2 cups of frozen mini baby carrots

3 stalks of celery, diced

3 32 oz. container of Kitchen Basics Chicken Stock (you could also use vegetable stock)
2 cups of  water

1 T. Italian seasoning

1 T dried parsley

2 tsp salt

1 tsp pepper

2 bay leaves

1/8 tsp, nutmeg, optional

1 14 oz. bag of Cooked Perfect Italian Style frozen small meatballs, semi-thawed and cut in eighths
             (could also use veggie meatballs)

1 box of frozen spinach drained of water or 1/2 head of escarole, chopped - optional

1 cup dry, Acini Pepe, Pastina or Orzo pasta

Grated Parmesan Cheese 

Directions

In a 6 - 8 quart Dutch Oven, saute minced garlic, onion, carrots and celery in the olive oil until tender.  Add the chicken stock, water, Italian seasoning, parsley, salt, pepper, bay leaf and nutmeg (if using) and bring to a boil.
Add the frozen meatballs and cheese, cover with a lid, simmer for 10 minutes. Bring soup back up to a boil and add the pasta and spinach/escarole, cook for 15 minutes.  Bring back to a simmer, cover and cook for 10 - 15 minutes more. Serve with parmesan cheese on top.   Makes about 6 servings.

NOTE:  If soup gets too thick you may have to add about a cup of water.