Italian Wedding Soup
It’s time to up the ante on chicken noodle soup, and this Italian Wedding Soup will do it.
Homemade chicken meatballs (seasoned with Pecorino Romano and Parmesan cheeses) with carrots, celery, dill, spinach, and pasta in a rich chicken broth. Don’t be intimidated by the homemade meatballs, they’re easy to make!
Italian Wedding Soup
Delicious classic italian wedding soup.
Servings: 6 servings
Calories: 397kcal
Ingredients
Meatballs
- ¾ pound ground chicken
- ½ pound chicken sausage casings removed.
- ⅔ cup fresh white bread crumbs
- 2 teaspoons minced garlic 2 cloves
- 3 tablespoons chopped fresh parsley
- ¼ cup freshly grated Pecorino 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
Soup
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup 1/4-inch diced carrots 3 carrots
- ¾ cup 1/4-inch diced celery (2 stalks
- 10 cups chicken stock
- ½ cup dry white wine
- 1 cup small pasta such as tubetini or stars [I had neither in my pantry so I used elbow macaroni.]
- ¼ cup minced fresh dill
- 12 ounces baby spinach washed and trimmed
Instructions
- Preheat the oven to 350°F.
- 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.
- Soup
- While the meatballs are baking, 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 wine, and bring to a boil.
- Add the pasta to the simmering broth, cook for 6 to 8 minutes until the pasta is tender.
- Add the fresh dill and the meatballs to the soup, simmer for 1 minute. Taste for salt and pepper.
- Stir in the fresh spinach, and cook for 1 minute until the spinach is wilted.
- Pour into soup bowls, and sprinkle with extra grated Parmesan cheese.
Notes
Ground chicken thighs make juicier meatballs than ground chicken breast.
Nutrition values are estimates, for exact values consult a nutritionist.
