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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.3
  • Total Fat: 15.5 g
  • Cholesterol: 113.5 mg
  • Sodium: 2,084.8 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 26.0 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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Italian Wedding Soup

Submitted by: JHEALY422

Introduction

This recipe is from Barefoot Contessa, Back to Basics. This recipe is from Barefoot Contessa, Back to Basics.
Number of Servings: 6

Ingredients

    Meatballs:
    3/4 lb ground chicken
    1/2 lb chicken sausage, casing removed
    2/3 c fresh white bread crumbs
    2 tsp minced garlic
    3 tbsp chopped fresh parsley
    1/4 c pecorino romano cheese
    1/4 c parmesan cheese plus extra for serving (not calculated)
    3 tbsp milk
    1 xtra lg egg, lightly beaten
    Kosher salt and black pepper

    For the Soup:
    2 tbsp good olive oil
    1 c minced yellow onion
    1 c 1/4-inch diced carrots (3 carrots)
    3/4 c 1/4-inch diced celery (2 stalks)
    10 c chicken broth
    1/2 c dry white wine
    1 c small pasta such as tubetini or stars
    1/4 c minced fresh dill
    12 oz baby spinach

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Directions

preheat oven to 350. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Romano, parmesan, milk, egg, 1 tsp salt & 1/2 tsp pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-1.25-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 occassionally. 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, unil the pasta is tender. Add the fresh dill and then 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 unil the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese. Serves 6-8

From Barefoot Contessa Back to Basics

Number of Servings: 6

Recipe submitted by SparkPeople user JHEALY422.






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