6 Videos | Photo: Italian Wedding Soup Recipe
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 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.
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By DenverFoodie
Denver
on April 20, 2013
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My family says this is one of the best soups they have ever had. It was so good! I used the tiny "star" pasta and it added a fun element. I agree about the dill - it was definitely needed. It was just as good, if not better, the next day.
By marin mama cooks
San Franciso
on March 28, 2013
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This is our go-to chicken noodle soup. This soup is rated a 10+ in my house. I substitute Fregola Sarda pasta because it's a nutty little pasta, and it stays chewy and firmer in the soup than the tubetini pasta. The meatballs are amazing and so easy because they just go in the oven to bake. Really everything in this soup pairs together so perfectly. The dill really adds that extra touch to the soup, so please don't go by all of the other reviews and give it a try. My kids ages 8 and 12 love this soup with the dill! BTW, I don't make this with homemade chicken stock. I use this great organic one from Whole foods and this soup tastes amazing. So don't feel like you have to use the homemade stuff.
By Godsey Creek Bakery
Arlington, VA
on March 06, 2013
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This is a wonderful soup recipe. There are two primary factors responsible for the soup's deliciousness: Ina's chicken stock and the chicken meatballs. I highly recommend making the stock--it's worth the effort--and taking care to not over bake the meatballs. Also, I found two steps that boost the soup's final flavor. First, I added 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon oregano to the mirepoix (onion, celery, carrot mixture as it sautéd. Last, I increased the wine to a full cup.
Read all 324 reviews