Italian Wedding Soup
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Cooking Time:
45 min
Prep Time:
30 min
Total Time:
75 min
Servings:
8 servings
Ingredient
13/4 pound ground chicken
21/2 pound chicken sausage, casings removed
32/3 cup fresh white bread crumbs
42 teaspoons minced garlic (2 cloves)
53 tablespoons chopped fresh parsley leaves
61/4 cup freshly grated Pecorino Romano
71/4 cup freshly grated Parmesan, plus extra for serving
83 tablespoons milk
91 extra-large egg, lightly beaten
10Kosher salt and freshly ground black pepper
112 tablespoons good olive oil
121 cup minced yellow onion
131 cup diced carrots (3 carrots), cut into 1/4 inch pieces
143/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
1510 cups homemade chicken stock
161/2 cup dry white wine
171 cup small pasta such as tubetini or stars
181/4 cup minced fresh dill
1912 ounces baby spinach, washed and trimmed
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Nutritional components
- Serving Size1 of 8 servings
- Calories428
- Total Fat19g
- Saturated Fat5g
- Carbohydrates33g
- Dietary Fiber3g
- Sugar9g
- Protein28g
- Cholesterol107mg
- Sodium1229mg
Cooking process
Step 1Preheat the oven to 350 degrees F.
Step 2For 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.
Step 3In 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 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
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