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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 6.7 g
  • Cholesterol: 63.1 mg
  • Sodium: 1,252.1 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.4 g

View full nutritional breakdown of Italian Wedding Soup (Barefoot Contessa) calories by ingredient
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Italian Wedding Soup (Barefoot Contessa)

Submitted by: MRSDUDLEY

Introduction

I saw this on Barefoot Contessa (Food Network) and I just had to make it. I lightened it up a tad bit by not using as much pasta, chicken or breadcrumbs.

For her original recipe check out:

http://www.foodnetwork.com/recipes
/ina-garten/italian-wedding-soup-recip
e/index.html
I saw this on Barefoot Contessa (Food Network) and I just had to make it. I lightened it up a tad bit by not using as much pasta, chicken or breadcrumbs.

For her original recipe check out:

http://www.foodnetwork.com/recipes
/ina-garten/italian-wedding-soup-recip
e/index.html

Number of Servings: 10

Ingredients

    Meatballs:

    16 oz. 99% FF ground chicken

    2 Perdue turkey sausage links, casings removed

    1/4 cup seasoned bread crumbs

    1 tsp garlic powder or 2 minced cloves

    2 T dried parsley

    1/2 cup freshly grated Parmesan

    1 large egg, lightly beaten

    Kosher salt and freshly ground black pepper


    Soup:

    1T good olive oil

    1 medium onion, minced

    3 carrots, diced

    2 celery stalks, diced

    10 cups 99% FF chicken broth

    1/2 cup dry white wine

    1/2 cup Delallo Organic Whole Wheat Acini De Pepe Pasta

    10 ounce bag of baby spinach

Directions

Makes 10 Hearty Servings


Preheat the oven to 350 degrees F.



For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.



In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.

Ladle into soup bowls and if you want sprinkle each serving with extra grated Parmesan.


Enjoy!!!


Number of Servings: 10

Recipe submitted by SparkPeople user MRSDUDLEY.






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