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Italian Wedding Soup Recipe
dishingupdelights wants to cook this
4-5 servings
- For the meatballs:
- 1/2 pound ground turkey (93% lean)
- 1/4 pound hot Italian chicken sausage, casings removed
- 1/4 cup panko bread crumbs
- 2 teaspoons grated garlic
- 1 1/2 tablespoons chopped fresh parsley leaves
- 2 tablespoons freshly grated Parmesan, plus extra for serving
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup diced carrots, cut into 1/4 inch pieces
- 1/4 cup diced celery, cut into 1/4 inch pieces
- 5 cups chicken stock
- 1/4 cup dry white wine
- 1/2 cup small pasta such as tubetini or stars
- 2 tablespoons minced fresh dill
- 6 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, 1/2 the egg, 1/2 teaspoon salt, and 1/4 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 16-20 meatballs) Bake for 25-30 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 if desired
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Parmesan, 1/2 the egg, 1/2 teaspoon salt, and 1/4 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 16-20 meatballs) Bake for 25-30 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 if desired
