Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams baby spinach, washed and trimmed; 158 milliliters fresh white bread crumbs; 237 milliliters diced carrots (3 carrots), cut into 1/4 inch pieces; 177 milliliters diced celery (2 stalks), cut into 1/4 inch pieces; 227 grams chicken sausage, casings removed; 2 liters homemade chicken stock; 118 milliliters dry white wine; 1 extra large egg, lightly beaten; 59 milliliters minced fresh dill; 3 Tbsps chopped fresh parsley leaves; 2 cloves teaspoons minced garlic; 340 grams ground chicken; 8 servings Kosher salt and freshly ground black pepper; 3 Tbsps milk; 2 Tbsps good olive oil; 59 milliliters freshly grated Parmesan, plus extra for serving; 59 milliliters freshly grated Pecorino Romano; 237 milliliters pasta such as tubetini or stars; 237 milliliters minced yellow onion

Italian Wedding Soup might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 478 calories, 29g of protein, and 18g of fat. This recipe serves 8. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It will be a hit at your Autumn event. Head to the store and pick up pecorino romano, pasta such as tubetini, olive oil, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.)

Ingredients you will need

Ground Chicken

Breadcrumbs

Meatballs

Pecorino

Parsley

Sausage

Garlic

Pepper

Milk

Salt

Egg

Equipment you will use

Baking Paper

Bowl

Frying Pan

Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Equipment you will use

Oven

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.

Ingredients you will need

Carrot

Celery

Onion

Add the chicken stock and wine and bring to a boil.

Ingredients you will need

Chicken Stock

Wine

Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.

Ingredients you will need

Broth

Pasta

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.

Ingredients you will need

Salt And Pepper

Fresh Dill

Meatballs

Parmesan

Spinach

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

340grams

baby spinach, washed and trimmed 158milliliters

fresh white bread crumbs 237milliliters

diced carrots (3 carrots), cut into 1/4 inch pieces 177milliliters

diced celery (2 stalks), cut into 1/4 inch pieces 227grams

chicken sausage, casings removed 2liters

homemade chicken stock 118milliliters

dry white wine 1extra large

egg, lightly beaten 59milliliters

minced fresh dill 3Tbsps

chopped fresh parsley leaves 2cloves

teaspoons minced garlic 340grams

ground chicken 8servings

Kosher salt and freshly ground black pepper 3Tbsps

milk 2Tbsps

good olive oil 59milliliters

freshly grated Parmesan, plus extra for serving 59milliliters

freshly grated Pecorino Romano 237milliliters

pasta such as tubetini or stars 237milliliters

minced yellow onion

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.