Recipe – Italian Wedding Soup

January 31, 2010

I LOVED this soup. It’s a recipe I found in Barefoot Contessa when I was cruising for some comfort food! Jeff has started occasionally taking leftovers to work and this was perfect! Enjoy 🙂

For the Meatballs:
3/4 lb. ground chicken (I used turkey because the store didn’t have any ground chicken!)
1/2 lb. chicken sausage, casings removed
2/3 c. fresh white bread crumbs
2 t. minced garlic (2 cloves)
3 T. chopped fresh parsley
1/4 c. freshly grated pecorino romano cheese
1/4 c. freshly grated Parmesan cheese
3 T. milk
1 extra large egg, lightly beaten

For the Soup:
2 T. good olive oil
1 c. minced yellow onion
1 c. 1/4 inch-diced carrots (3 carrots)
3/4 c. 1/4-inch diced celery (2 stalks)
10 c. chicken stock (I bought Whole Foods stock for the first time and was MOST impressed – very rich and delicious flavor)
1/2 c. dry white wine
1 c. small pasta such as tubetini or stars
1/4 c. minced fresh dill
12 oz. baby spinach, washed and trimmed

Preheat the oven to 350 degrees.

For the meatballs, place all the ingredients in a bowl and combine gently with a fork (I found a spatula worked better…or my hands!). With a teaspoon, drop 1- 1 1/4 inch meatballs onto a sheet pan lined with parchment paper. Bake for 30 minutes, or until cooked through and lightly browned. Set aside.

In the meantime, for teh 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 – 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until the pasta is tender. Add the fresh dill and meatballs to the soup and simmer for 1 minute. Taste for S&P. 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 cheese.


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