Italian Wedding Soup
Servings 6 people
Cost 10
Equipment
- Dutch oven
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1 pound chicken sausage casings removed
- 1/2 cup Italian bread crumbs
- 1 clove garlic minced
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg lightly beaten
- coarse salt and freshly ground black pepper
For the soup:
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 large carrot peeled, finely chopped
- 1 stalk celery finely chopped
- 12 cups chicken broth
- 2 tbsp sherry
- 1 cup pearl sized pasta Such as Israeli couscous
- 1/2 cup fresh spinach julienned
Instructions
- Preheat oven to 350 degrees
For the meatballs:
- Place ground chicken, sausage, bread crumbs, garlic, Parmesan, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently either with a fork, or your hands.
- Line a baking sheet with parchment paper.
- With a teaspoon or your hands, form into 1-inch meatballs and place on baking sheet. You should have about 40-50 meatballs.
- Bake for 30 minutes, until cooked through and lightly browned.
For the soup:
- Heat the olive oil in a Dutch oven over medium heat.
- Add onion, carrot and celery and sauté until softened, 5-6 minutes, stirring occasionally.
- Add the chicken broth and sherry and bring to a boil.
- Add the pasta to a simmering broth and cook for 5-6 minutes, until pasta is tender.
- Add meatballs to soup and cook for another 2-3 minutes.
- Stir in spinach and cook for another 2 minutes, until the spinach is just wilted.
- Ladle into soup bowls and sprinkle each with extra Parmesan cheese.
- Serve hot.
Notes
