Shows
In the Kitchen
First Up
02:06
First Up
Ina's Italian Wedding Soup 02:06
Ina uses chicken meatballs in her version of classic Italian wedding soup.
Now Playing
01:11
Now Playing
Onion How-Tos 01:11
Food Network shares tips on how to peel, slice, dice and mince onions.
Now Playing
01:27
Now Playing
How to Cook Italian Pasta 01:27
Try our basic technique to cook perfect "al dente" pasta.
Now Playing
01:30
Now Playing
Washing and Chopping Herbs 01:30
Avoid bruising with our tips for washing and chopping herbs.
Now Playing
01:24
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Now Playing
01:55
Now Playing
How to Make Chicken Stock 01:55
Follow these steps and learn how to make your own flavorful chicken stock.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 8 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 8 servings
Ingredients
For the meatballs:
For the soup:
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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