Italian Wedding Soup

I am so ready for fall so I thought I would give you a great, easy fall soup recipe.


1/2 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic low sodium vegetable or chicken broth
4 ounces whole wheat or brown rice elbow pasta
1 (16-ounce) package frozen regular or vegan meatballs
3 cups fresh organic spinach or swiss chard, roughly chopped
2 teaspoons dried Italian seasoning
Sea salt and ground black pepper
2-3 tablespoons grated Parmesan cheese (optional)


Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.


Per serving (About 14.5oz/418g-wt.): 310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 18.5g protein, 34g total carbohydrate (5g dietary fiber, 7g sugar), 3mg cholesterol, 1400mg sodium