The Italian Wedding Soup HummmFrom jackietorres 6 years ago
- For the meatballs: shopping list
- 3/4 pound ground chicken (or ground beef ..what ever you have available on hand) shopping list
- 1/2 pound chicken sausage, casings removed shopping list
- 2/3 cup fresh white bread crumbs shopping list
- 2 teaspoons minced garlic (2 cloves) shopping list
- 3 tablespoons chopped fresh parsley leaves shopping list
- 1/4 cup freshly grated Pecorino Romano shopping list
- 1/4 cup freshly grated Parmesan, plus extra for serving shopping list
- 3 tablespoons milk shopping list
- 1 extra-large egg, lightly beaten shopping list
- kosher salt and freshly gro shopping list
- For the soup: shopping list
- 2 tablespoons good olive oil shopping list
- 1 cup minced yellow onion shopping list
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces shopping list
- 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces shopping list
- 10 cups homemade chicken stock shopping list
- 1/2 cup dry white wine shopping list
- 1 cup small pasta such as tubetini or stars shopping list
- 1/4 cup minced fresh dill shopping list
- 12 ounces baby spinach, washed and trimmed shopping list
How to make it
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-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 occasionally. 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, until 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 until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with Extra Virgin Olive Oil and extra grated Parmesan.
- Now Sit back and enjoy your soup..I suggest some slices of Baguette, toasted with butter garlic!!
The Cookjackietorres Mt Olive, NJ
The Rating8 people
Welcome to the site. The more I read, the more intrigued I was. Saw the dill and spinach and knew I was hooked.\0
Jeffhot_it_up in Columbiana loved it
I just love the ingredients
that are in this "5"FORK!!!!!
'Wedding Soup'~ I look forward to
'Making & Tasting 'it soon~
I hope that You will consider being
my 'Food Friend'?
I added thi...moremjcmcook in Beach City loved it
These meatballs sound Easy to make!! T'will be my 1st Ital. Wed. Soup . Have been considering for awhile. thanks a gazillion!! 55555555555555555555555ttaaccoo in Buffalo loved it
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