Italian Wedding Soup-from Skinny Taste

• 1/2 tablespoon olive oil
• ▢1 small onion, minced
• ▢2 small carrots, finely diced
• ▢8 cups low-sodium chicken broth
• ▢Parmesan cheese rind, optional
• ▢1 16 oz head escarole, fresh spinach, or any dark leafy green, chopped
• ▢fresh cracked pepper, to taste
• ▢3 ounces uncooked acini di pepe, or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup)
• frozen meatballs
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• Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered.
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• When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole.
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• Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.