Italian Wedding Soup

By hanley89

Ingredients

• Meatballs
• 1 pound ground chicken or turkey
• 2/3 cup Italian seasoned dry bread crumbs
• 6 cloves garlic minced
• 1/4 cup chopped fresh parsley or 1 tbsp dried parsley
• 1 tsp kosher salt
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated pecorino romano cheese
• 3 tbsp milk
• 1 large egg, lightly beaten
• freshly ground pepper to taste
• Soup
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, minced ( about 1 1/2 cups)
• 1 pound baby carrots, diced
• 4 stalks celery with leaves, diced
• 12 cups chicken stock or broth
• 2 cups dry white wine
• 1 cup small pasta- acini pepeor mini bow ties
• 5 oz baby spinach, trimmed wash and patted dry( can use 10 oz of spinanch if not using Kale)
• 5 oz baby kale, trimmed wash and patted dry
• Extra Parmesan for serving

Preparation

Step 1

1. Preheat oven to 350
2 Prepare Meatballs. Combine all ingredients for meatballs and gently combined. With a small cookie scoop form meatballs and place on a parchment lined rimmed baking sheet. You should have about 40 meatballs. Bake for 30 minutes, until cooked through and lightly browned. Set aside
3.Heat oilve oil in a large soup pot. Add onions , carrots and celery and saute until softened about 10 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add meatballs and pasta to the broth and cook for another 8 minutes or until tender. Add spinach and kale and cook until just wilted, about 1 minute, season with salt and pepper if needed
Serve in soup bowls with grated parmesan on top and crusty bread