Italian Wedding Soup

This soup is nice for when you don't have much time to cook or shop. Everything here is from the pantry or freezer. And it only needs one pot! I use dehydrated onions and garlic to save time, but you can use fresh (or powdered) as appropriate. The spinach goes in at the last minute to avoid overcooking it.

Italian Wedding Soup

• 1 48-oz can chicken broth
• 2 tb dehydrated minced onions (1 medium onion equivalent)
• 1/2 tsp dehydrated minced garlic (2 cloves equivalent)
• 1 14-oz can diced tomatoes
• 1 tb Italian seasoning
• 1/2 box (6-8 oz) of small pasta (ditalini, elbows, small shells, etc)
• 16-20 small frozen meatballs
• 1 16-oz package frozen chopped spinach

1. Bring chicken broth to boil. Add onions, garlic, tomatoes, Italian seasoning, and pasta. Set timer as directed for pasta.
2. Prepare frozen meatballs as directed in microwave (usually ~5 minutes). Drain if necessary and add to soup pot.
3. Prepare spinach as directed in microwave. When pasta is done cooking, add spinach to soup. Serve immediately.

Serves 4-6.