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Easy Italian Wedding Soup

Ruth Soukup
  • 45 minutes
  • Serves 6

INGREDIENTS

6 oz

Baby spinach

1 1/2 cups

Carrots

1 cup

Celery

1/2

Yellow onion, small

2

cartons Chicken stock

3/4 cup

Ditalini pasta

2 tbsp

Olive oil

1/2 cup

Pecorino romano

1

Bite-size meatballs, frozen