CHRISTINA'S ITALIAN WEDDING SOUP

Christina's Italian Wedding Soup image

I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. -Christina Hitchcock, Madison Township, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (5 quarts).

Number Of Ingredients 24

Ingredients

2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons 2% milk
4 garlic cloves, minced
4 teaspoons grated onion
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon grated lemon zest
1-1/2 pounds ground chicken
SOUP:
2 tablespoons olive oil
4 medium carrots, chopped
4 celery ribs, chopped
2 small onions, chopped
6 garlic cloves, minced
3 cartons (32 ounces each ) chicken stock
1 cup water
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups acini di pepe pasta
2 packages (10 ounces each) fresh spinach
Additional minced fresh parsley and grated Parmesan cheese

Steps:

In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. , For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender., Stir in spinach. Top servings with parsley and cheese.

Nutrition Facts : Calories 269 calories, Fat 9g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1083mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.