Home-made Chickarina /Italian Wedding Soup w Chicken Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Chicken stock 6-8 cups Carrots, raw, 1 cup, chopped into dice Celery, raw, 1 cup, diced Shallots 2 - minced Onions, raw, 1 cup small dice Chicken - Extra Lean Ground chicken 1 lb * grated cheese, pecorino romano, 4 tbspEscarole -tear off some tender leaves & tear into bitsextra virgin olive oil 2 tbs2 bay leavessalt /pepper to tasteGarnish with pecorino romano
Dice carrots, 1/2 onion, celery & shallots ( mirepoix) , heat dutch oven on stovetop- add olive oil, then add the mirepoix & sautee a bit, add the chicken stock.
Cook pasta in separate pot.
Make meatballs - putting together minced other half of onion, pecorino romano, & egg. Make them small!
With soup simmering, drop the raw meatballs in- they will cook like dumplings. Turn down heat to simmer-
When soup has been simmering for awhile on low add pasta & escarole, tor into bits. When they wilt, your soup is ready. Garnish with Pecorino Romano, add crusty bread on side, if desired.
Serving Size: Makes about 7 2 cup bowlfuls
Number of Servings: 7
Recipe submitted by SparkPeople user SPOOKYTHECAT.
Cook pasta in separate pot.
Make meatballs - putting together minced other half of onion, pecorino romano, & egg. Make them small!
With soup simmering, drop the raw meatballs in- they will cook like dumplings. Turn down heat to simmer-
When soup has been simmering for awhile on low add pasta & escarole, tor into bits. When they wilt, your soup is ready. Garnish with Pecorino Romano, add crusty bread on side, if desired.
Serving Size: Makes about 7 2 cup bowlfuls
Number of Servings: 7
Recipe submitted by SparkPeople user SPOOKYTHECAT.
Nutritional Info Amount Per Serving
- Calories: 348.4
- Total Fat: 15.0 g
- Cholesterol: 81.2 mg
- Sodium: 385.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.1 g
- Protein: 22.1 g
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