Easy Italian Wedding Soup


- approx. 24    Serving Size - approx. 1 cup   Points Plus per Serving - 2 Points+
Calories - 97.9,   Total Fat - 4.4g,   Carbs - 8.5g,   Protein - 4.7g,   Fiber - 1.3g


1 TBS Olive oil
1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
2 cloves garlic, minced
2 tsp. dried basil
12 cups fat free, low sodium chicken broth
1/2 cup white wine (any kind you like) 
1 lb. Frozen Mini Meatballs (I used Rosina brand)
3/4 cup acini de pepe pasta (dry)
10 oz. fresh baby spinach, coarsely chopped
1/4 cup grated Parmesan cheese
juice of 1/2 lemon (optional)
salt and pepper, to taste

  1. In a large stock pot, heat the oil on med/high heat until it begins to shimmer.  Add in the onion, celery and carrots.  Cook until they begin to soften, approx 5-6 minutes.  Add in the garlic and allow to cook for another minute or so until it becomes fragrant. ( I do season the veg at this point with salt and pepper, but it's your choice when and how much you add those seasonings) 
  2. Add the dried basil to the vegetables and stir.  Allow to cook for another 1-2 minutes.  Add in the chicken broth.  Let the soup come to a boil and then turn down to simmer.  
  3. Add in the wine and allow the mixture to come back up to simmer.  
  4. Add in the frozen meatballs and stir.  Allow the meatballs to heat through and the soup to come back up to a simmer.  Turn heat up just a bit, so the soup comes to a gentle boil.  
  5. Add in the acini de pepe.  Cook at a gentle boil until the pasta is tender, approx. 15-20 minutes, while occasionally stirring. 
  6. When the pasta is tender, turn the soup back down to a simmer and add in the spinach and the Parmesan cheese.  Stir well.  Cook until spinach is wilted.  (1 - 2 minutes)  
  7. Add in the lemon juice, if using.  Test for salt and pepper, and add as you like.  Serve immediately.  
*as the soup sits, the acini de pepe will continue to absorb the broth and grow bigger and more tender.