↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
ITALIAN WEDDING SOUP
Ingredients
For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, 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 diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Directions
Preheat the oven to 350 degrees
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.
view more member recipes
Italian Wedding Soup
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
ITALIAN WEDDING SOUP
Ingredients
For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, 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 diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Directions
Preheat the oven to 350 degrees
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Wedding Soup
by sgre52160
1 (10 oz) package frozen chopped spinach 1 tsp olive oil 1 medium onion (for about 3/4 cup chopped) 3/4 cup chopped baby carrots AND celery 1 tsp bottled minced garlic 1 tsp Italian seasoning ble
by sgre52160
1 (10 oz) package frozen chopped spinach 1 tsp olive oil 1 medium onion (for about 3/4 cup chopped) 3/4 cup chopped baby carrots AND celery 1 tsp bottled minced garlic 1 tsp Italian seasoning ble
Italian Cafe Wedding Soup
by sgre52160
2 cups dried white beans 1 1/2 pounds bulk Italian sausage 1 cup chopped white onion 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 tsp dri
by sgre52160
2 cups dried white beans 1 1/2 pounds bulk Italian sausage 1 cup chopped white onion 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 tsp dri
Italian Wedding Soup With Escarole
by ICOOK2
2 eggs, lightly beaten 1 cup finely chopped onion (1 large) 1/3 cup fine dry bread crumbs 2 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh Italian (flat-leaf) parsley 1 teasp
by ICOOK2
2 eggs, lightly beaten 1 cup finely chopped onion (1 large) 1/3 cup fine dry bread crumbs 2 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh Italian (flat-leaf) parsley 1 teasp
Italian Wedding Soup - Crock Pot
by sgre52160
Meatballs: 1/2 pound ground veal 1/2 pound ground beef 1 egg, slightly beaten 1/4 cup breadcrumbs Parsley Oregano Basil Salt Pepper Parmesan cheese Soup: 4 cups chicken stock 1/2 cup bo
by sgre52160
Meatballs: 1/2 pound ground veal 1/2 pound ground beef 1 egg, slightly beaten 1/4 cup breadcrumbs Parsley Oregano Basil Salt Pepper Parmesan cheese Soup: 4 cups chicken stock 1/2 cup bo
view more member recipes