A really tasty soup that has a light broth, but is a substantial meal with the meatballs.
Italian Wedding Soup
A really tasty soup that has a light broth, but is a substantial meal with the meatballs.
Ingredients
- For the meatballs:
- ¾ pound ground chicken +
- ½ pound chicken sausage casings removed
- OR 1 ¼ lbs ground turkey
- 2/3 cup plain bread crumbs
- 2 teaspoons minced garlic 2 cloves
- 3 tablespoons chopped fresh parsley
- ¼ cup freshly grated Romano cheese
- ¼ cup freshly grated Parmesan cheese plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg lightly beaten
- Kosher salt and freshly ground black pepper
- For the soup:
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup ¼-inch diced carrots 3 carrots
- ¾ cup ¼-inch diced celery (2 stalks
- Thyme bay leaf, Rotisserie seasoning, dash of cloves, fresh parsley, minced garlic -- all to taste
- 10 cups homemade chicken stock
- 1 cup small pasta such as tubetini or stars
- 12 ounces baby spinach washed and trimmed
Instructions
- For the meatballs, place the bread crumbs, garlic, parsley, Romano, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a food processor and blend.
- In a bowl combine with meat and mix thoroughly by hand.
- Form into 1- to 1¼-inch meatballs and fry in batches in a large skillet with olive oil. (You should have about 40 meatballs. They don’t have to be perfectly round.) Brown lightly and remove to a plate.
- When all meatballs have been browned, return to pan, add ½ cup broth and keep on very low heat while preparing the soup.
- 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 sauté until softened, 5 to 6 minutes, stirring occasionally.
- Add the chicken stock 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 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 cheese.
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