Italian wedding soup
Recipe by Courtney Glantz
INGREDIENTS FOR MEATBALLS
3/4 lbs ground chicken
1/2 lbs italian chicken sausage, casings removed
2/3 cup fresh bread crumbs
1 egg, lightly beaten
2 garlic cloves, minced
3 TBS milk
3 TBS freshly chopped parsley
1 cup freshly grated parmesan
salt & pepper
INGREDIENTS FOR SOUP
2 TBS olive oil
1 large onion, chopped
6 carrots, chopped
4 celery stalks, chopped
12 cups good chicken stock
3/4 cup good white wine (use the bottle you are sipping on!! Yum)
1 cup small pasta (stars, noodles, whatever you prefer)
1/3 cup freshly chopped dill
cooked meatballs from above
12 ounces fresh spinach or kale, whatever looks freshest
salt & pepper, to taste
more parmesan, for sprinkling on top
1. DIRECTIONS FOR MEATBALLS
2. Preheat oven to 350 degrees.
3. Mix above ingredients together with a fork until just combined. Drop by the TBS onto a baking sheet lined with parchment paper and bake for 30 minutes. It should make about 30ish small meatballs.
4. DIRECTIONS FOR SOUP
5. Heat olive oil in large soup pot over medium heat. Saute onion, carrots, and celery until tender, about 8 minutes. Pour in stock and wine and bring to a boil. Lower heat, add pasta, and cook for 7 minutes. Add in dill and meatballs and simmer for a few minutes. Add in spinach/kale and allow to cook for another minute. Add salt and pepper to taste. Ladle into bowls immediately and top with freshly grated parmesan cheese.
starters February 11, 2016 16:02
Author a-life-from-scratch.com
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