Hidden Valley Italian Wedding Soup #rsc

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 quarts chicken broth (preferably home-made)
• 1 medium carrot
• 1 stalk celery
• 1 lb ground lamb
• 1 (1 ounce) package hidden valley original ranch dips mix, harvest dill
• 1/4 cup breadcrumbs
• 1/2 cup whole wheat macaroni
• 1/4 teaspoon fennel seed, chopped
• 6 ounces fresh spinach
• 1 (14 ounce) can cannellini beans
• parmesan cheese

Recipe

• 1 in a 3-quart pot, heat chicken broth over high heat.
• 2 peel and chop carrot; chop celery; add both to broth.
• 3 while waiting for broth to come to a boil, place ground lamb in a medium bowl, add hidden valley original ranch harvest dill dips mix packet and bread crumbs. mix with hands until blended.
• 4 when broth comes to a boil, add macaroni and keep at a simmer.
• 5 add chopped fennel seeds and stir to ensure macaroni is not sticking to pot.
• 6 use hands to roll lamb mixture into 1”-meatballs and drop one at a time into boiling broth. keep broth at a low boil. the lamb mixture should make 16-18 meatballs. allow soup to simmer for 10-12 minutes to cook meatballs through.
• 7 add 6 oz. fresh spinach leaves.
• 8 open 1 can of cannelloni beans and drain, but do not rinse. add beans to soup and stir.
• 9 cover soup pot with lid and turn off heat. let soup rest for as long as 20 minutes. (the soup is even better the following day.) re-heat if necessary. ladle soup into four bowls and sprinkle with parmesan to taste.