Italian Wedding Soup

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

You'll also love

You'll also love