ITALIAN WEDDING SOUP RECIPE - (4.6/5)

Italian Wedding Soup Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 22

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Meatballs
1 pound ground chicken or turkey
2/3 cup Italian seasoned dry bread crumbs
6 cloves garlic minced
1/4 cup chopped fresh parsley or 1 tbsp dried parsley
1 tsp kosher salt
1/4 cup freshly grated parmesan cheese
1/4 cup freshly grated pecorino romano cheese
3 tbsp milk
1 large egg, lightly beaten
freshly ground pepper to taste
Soup
2 tbsp extra virgin olive oil
1 medium yellow onion, minced ( about 1 1/2 cups)
1 pound baby carrots, diced
4 stalks celery with leaves, diced
12 cups chicken stock or broth
2 cups dry white wine
1 cup small pasta- acini pepeor mini bow ties
5 oz baby spinach, trimmed wash and patted dry( can use 10 oz of spinanch if not using Kale)
5 oz baby kale, trimmed wash and patted dry
Extra Parmesan for serving

Steps:

1. Preheat oven to 350 2 Prepare Meatballs. Combine all ingredients for meatballs and gently combined. With a small cookie scoop form meatballs and place on a parchment lined rimmed baking sheet. You should have about 40 meatballs. Bake for 30 minutes, until cooked through and lightly browned. Set aside 3.Heat oilve oil in a large soup pot. Add onions , carrots and celery and saute until softened about 10 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add meatballs and pasta to the broth and cook for another 8 minutes or until tender. Add spinach and kale and cook until just wilted, about 1 minute, season with salt and pepper if needed Serve in soup bowls with grated parmesan on top and crusty bread