Traditional Italian Wedding Soup

1. 1

   In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1/2-in. balls.

2. 2

   In a Dutch oven, brown meatballs in small batches; drain. Add the broth and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer or until pasta is tender. Stir in spinach; cook until wilted. Sprinkle with shredded Parmesan cheese if desired.

3. 3

   Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese.

No nutritional information available.

No additional tips available.