Italian Wedding Soup

Recipe Link

Ingredients:

  • 1 lb ground chicken
  • 1/2 lb chicken sausage, casings removed (or pork)
  • 2/3 cup bread crumbs
  • 2 garlic cloves
  • 3 T fresh parsley
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 T milk
  • 1 egg, lightly beaten
  • 2 T olive oil
  • 1 cup yellow onion
  • 1 cup carrots (3 carrots)
  • 3/4 cup diced celery (2 stalks)
  • 10 cups chicken stock
  • 1/2 cup dry white wine
  • 1 cup small pasta such as tubetini or ditalini
  • 1/4 cup fresh dill
  • 12 ounces baby spinach

Instructions:

  1. Preheat the oven to 350 degrees
  2. Chop garlic and parsley
  3. Mix the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, milk, egg, and S/P in a bowl
  4. Drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with foil (~40)
  5. Bake for 30 minutes, until cooked through and lightly browned
  6. In the meantime, chop onion, carrots and celery
  7. Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot
  8. Add the onion, carrots, and celery and saute until softened
  9. Chop dill
  10. Add the chicken stock and wine and bring to a boil
  11. Add the pasta for 6-8 minutes
  12. Add dill and meatballs for 1 min
  13. Add S/P and spinach for another min
  14. Serve with extra Parmesan

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