13-Minute Meals: Italian Wedding Soup by Chef Suzanne

Published: .
Updated: .

1 cup diced onions

½ cup red pepper diced

1 cup diced carrots

1 cup diced celery

2 cups diced tomatoes

¼ cup cilantro

1cup chopped spinach

½ cup orzo

2 tablespoons Italian seasonings

12 meatballs cut in half

1 tablespoon olive oil

8 cups stock (vegetable or chicken)

Salt and pepper to taste

Place oil in stock pot and sauté onions, pepper, carrots, celery until soft approximately 4 minutes.  Add tomatoes and sauté 4 minutes.  Add stock spices, orzo and meatballs. Simmer until spinach is soft approximately 8 minutes.