Italian Wedding Soup (foodnetwork.com)

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Rating: None

Ingredients

Preparation steps

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
{"@type":"Recipe","name":"Italian Wedding Soup","cookTime":2700,"prepTime":1800,"author":"foodnetwork.com","url":"https://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe-1945517","description":"Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.","recipeIngredient":["3/4 lb Ground Chicken","1/2 pound Chicken Sausage, casings removed","2/3 cup Bread Crumbs, fresh white","2 tsp Garlic Cloves, minced","3 Tbsp Parsley, chopped fresh","1/4 cup Pecorino Romano, freshly grated","1/4 cup Parmesan, freshly grated, plus extra for serving","3 Tbsp Milk","1 Eggs, extra-large, lightly beaten","Salt","Black Pepper","2 Tbsp Extra Virgin Olive Oil","1 cup Yellow Onions, minced","1 cup Carrots, diced, cut into 1/4 inch pieces","3/4 cup Celery, diced, 2 stalks, cut into 1/4 inch pieces","10 cups Chicken Stock, homemade ","1/2 cup White Wine, dry","1 cup Pasta, tubetini or stars","1/4 cup Dill, minced fresh","12 oz Baby Spinach, washed and trimmed"],"recipeInstructions":["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 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan."]}