Barefoot Contessa's Italian Wedding Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Meatballs: 3/4 # ground chicken 1/2 # chicken sausage (casings removed) 2/3 cup fresh bread crumbs 2 tsp minced garlic (2 cloves) 3 tbsp chopped parsley 1/4 cup grated Pecorino Romano 1/4 cup grated Parmesan + extra for serving 3 tbsp milk 1 extra large egg, lightly beaten salt/pepperSoup: 2 tbsp olive oil 1 cup minced onion 1 cup diced carrots (3 carrots) cut into 1/4" pieces 3/4 cup diced celery (2 stalks) cut into 1/4" pieces 10 cups chicken stock 1/2 cup dry white wine 1 cup small pasta(stars or tubetini) 1/4 cup minced fresh dill 12oz baby spinach, washed and trimmed
Makes 8 servings (but I think more like 10 1cup servings)
For the meatballs: with fork,gently mix chicken, sausage, bread crumbs, garlic, parsley,cheeses,milk,egg,1 tsp salt,1/2 tsp pepper. With a teaspoon drop 1-11/4" meatballs on sheet pan lined with parchment paper. Makes about 40 meatballs. Bake 30 min in 350 degree oven until browned.
For soup: Heat olive oil over med-low heat in soup pot. Add onion,carrots,celery and saute until softened 5-6 min. Add chicken stock & wine & bring to a boil. Add pasta to simmering broth & cook 6-8 min. Add fresh dill & meatballs to soup & simmer for 1 min. Taste for salt & pepper. Stir in fresh spinach & cook 1 min. until wilted. Squeeze in lime juice and sprinkle with parmesan before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JUST74.
For the meatballs: with fork,gently mix chicken, sausage, bread crumbs, garlic, parsley,cheeses,milk,egg,1 tsp salt,1/2 tsp pepper. With a teaspoon drop 1-11/4" meatballs on sheet pan lined with parchment paper. Makes about 40 meatballs. Bake 30 min in 350 degree oven until browned.
For soup: Heat olive oil over med-low heat in soup pot. Add onion,carrots,celery and saute until softened 5-6 min. Add chicken stock & wine & bring to a boil. Add pasta to simmering broth & cook 6-8 min. Add fresh dill & meatballs to soup & simmer for 1 min. Taste for salt & pepper. Stir in fresh spinach & cook 1 min. until wilted. Squeeze in lime juice and sprinkle with parmesan before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user JUST74.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 7.6 g
- Cholesterol: 78.5 mg
- Sodium: 1,417.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.6 g
- Protein: 18.3 g
Member Reviews