Traditional Italian Wedding Soup

1. 1

   Heat 3 tablespoons oil in a 6 or 8 qt pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.

2. 2

   Stir in broth and water cover and bring to a boil.

3. 3

   Add meatballs to soup along with pasta and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.

4. 4

   Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

No additional tips available.