Italian Wedding Soup Supper Recipe

Cook pasta according to package directions.

Italian wedding soup supper recipe. Cook stirring frequently until the vegetables are softened about 8 minutes. In the same skillet saute the onion carrot and celery in remaining oil until tender. Add the meatballs cream of chicken soup spinach chicken broth thyme salt pepper and reserved chicken.

Remove and keep warm. Meanwhile in a large skillet saute chicken in 1 tablespoon oil until no longer pink. Stir in escarole orzo pasta chopped carrot and meatballs.

To make the soup heat the olive oil in a large pot or dutch oven over medium heat. Add the onions carrots and celery. Add the chicken broth beef broth water wine bay leaf salt and pepper and bring to a boil.

Ingredients 2 cups small pasta shells 1 2 pound boneless skinless chicken breasts cut into 3 4 inch cubes 2 tablespoons olive oil divided 1 medium onion chopped 1 medium carrot finely chopped 1 celery rib chopped 1 package 12 ounces frozen fully cooked italian meatballs thawed 1 can 10 3 4. Return to boil then reduce heat to medium. Shape into 3 4 inch balls.