Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Meatballs:3/4 lb ground chicken1/2 lb chicken sausage, casing removed2/3 c fresh white bread crumbs2 tsp minced garlic3 tbsp chopped fresh parsley1/4 c pecorino romano cheese1/4 c parmesan cheese plus extra for serving (not calculated)3 tbsp milk1 xtra lg egg, lightly beatenKosher salt and black pepperFor the Soup:2 tbsp good olive oil1 c minced yellow onion1 c 1/4-inch diced carrots (3 carrots)3/4 c 1/4-inch diced celery (2 stalks)10 c chicken broth1/2 c dry white wine1 c small pasta such as tubetini or stars1/4 c minced fresh dill12 oz baby spinach
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.
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.
Nutritional Info 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
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