Italian Wedding Soup with jack & annie’s Meatballs

Italian Wedding Soup with our yummy jack and annie’s meatballs, could there be a better combination?! This vegetarian soup recipe is flavorful, easy to make, simple and so delish!


  • 1 package jack & annie’s classic jack meatballs
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup small pasta (such as acini di pepe or orzo)
  • 3 cups baby kale or spinach
  • 1 tablespoon olive oil
  • 1/2 cup shaved parmesan cheese, for serving
  • Salt and pepper to taste


  1. Preheat oven to 400ºF. Place meatballs on a nonstick baking sheet and bake for 17 minutes. Remove from oven and set aside.
  2. While the meatballs are baking, heat olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add onions and carrots and season with salt and pepper. Sauté for about 5 minutes, or until the vegetables have softened. Add the garlic to the pot and sauté for another minute.
  3. Add the vegetable broth and bring to a boil. Add in pasta and reduce the heat to a gentle boil. Cook about 6-8 minutes, until pasta is al dente. 
  4. Add the meatballs, stir, and continue to simmer for another 2-3 minutes, until warmed through. Taste the broth and season with salt and pepper as desired.
  5. Reduce heat to low and add kale. Stir and let simmer for another minute until wilted.
  6. Serve warm with freshly shaved parmesan cheese.


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