Tasty Tuesday – October 16, 2007

It’s finally starting to cool off a bit here in the ‘Nati. (And by a bit, I mean it’s 70 degrees now and rainy instead of 90 degrees and sunbaked.) A few more degrees colder, and I’ll be in the mood for soup. Tela was awesome enough to provide this super-easy recipe for Italian Wedding Soup. Says Tela, “I won’t be giving any measurements, because it’s really just based on how much you want to make.”

Now that’s my kind of recipe. Just stick it in a pot, cook and enjoy. Here it is! And thanks, Tela!!

Easy Italian Wedding Soup


What You Need:
  • A few cans of chicken broth
  • Lipton Noodle Soup
  • Frozen Meatballs, defrosted
  • A few cooked skinless, boneless chicken breasts (shredded)
  • Frozen Spinach, defrosted
What To Do:


Throw all the ingredients in a big pot and boil it up, then simmer for awhile. Serve with some good crusty bread. I consider this a no-cracker soup, myself.


It’s that easy!

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