Italian Wedding Soup

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 4

Easy Italian Wedding Soup

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 of chicken broth

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 trimme

Directions:

1. Combine all the meatball ingredients
2. Roll into small balls (1 inch diameter)
3. place balls on baking sheet and put in the refrigerator for at least 1 hour.
4. Saute all onions and carrots and celery in a soup pan for 5-6 mins or until soft
5. Add the chicken broth and wine and bring to a boil
6. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute.
8. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted
9. Ladle into bowls
10. Add Parmesean for taste

By RecipeOfHealth.com