Quick Italian Wedding Soup

Prep time: 10 min
Total time: 25 min
Serves: 4
1 pkg
store-made Italian-Style Meatballs
280 g
6 cups
reduced sodium chicken broth
1 1/2 L
1 cup
tubetti pasta (or any small pasta)
250 mL
2 cups
loosely packed baby spinach
500 mL
2 cups
loosely packed shredded kale leaves
500 mL
2 tbsp
chopped fresh parsley
30 mL
1/4 cup
grated Parmesan cheese
60 mL
pinch red chili flakes
Per serving (1 cup/250 mL):
calories
190
fat
5 g
saturated fat
2 g
carbs
19 g
sugar
2 g
protein
16 g
cholestrol
25 mg
fibre
2 g
sodium
830 mg

Directions

  1. Bring broth to a boil in large saucepan. Add meatballs and pasta. Bring back to a simmer. Cook, stirring occasionally, 15 min., or until meatballs are cooked and pasta is al dente.

  2. Add spinach and kale and cook another 3 min. to wilt. Stir in parsley, cheese and chili flakes.