Italian Wedding Soup


2 tbsp olive oil

1 cup chopped onions

1 cup diced carrots

1 cup diced celery

10 cups of Zoup! Chicken Bone Broth

1 cup small pasta

1 package of frozen or ready-made meatballs

8 oz spinach

Salt and pepper to taste


  1. In a large soup pot, heat the olive oil over medium heat. Sauté the onions, carrots, and celery until translucent.
  2. Pour in the Zoup! Good, Really Good® Organic Chicken Bone Broth and bring to a boil. Add the past and meatballs and cook for about 10 minutes or until pasta is al dente and meatballs are cooked through.
  3. Taste and season with salt and pepper. Stir in the spinach and simmer for a few minutes until wilted.
  4. Ladle into bowls and serve hot. Enjoy!