Saturday, December 28, 2013
Italian Wedding Soup
I don't make homemade soup very often. If I am in the mood for soup I usually just open a can of Campbells Tomato Soup. But I have always wanted to make Italian Wedding Soup so the other day I did. Its a little time consuming having to make 40 mini meatballs but its so worth it. My whole family loved it.
And it made enough that we had it for a few days. This recipe is from Ina Garten's Back to Basics.
1-1/2 lbs ground chicken
2/3 cup bread crumbs
2 tsp minced garlic
3 tbsp chopped parsley leaves
1/2 cup grated parmesan cheese
3 tbsp milk
1 large egg, lightly beaten
2 tbsp olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced celery
11 cups chicken stock
3/4 cup dry white wine
1 cup small pasta such as stars
1/2 cup minced fresh dill
12 oz spinach, washed and trimmed
Preheat oven to 350 degrees.
Make the meatballs by combining the ground chicken, bread crumbs, garlic, parsley, cheese, milk, egg, salt and pepper in a bowl and gently combine with your hands. Form 1-1/2" meatballs by rolling them in your hands and using a teaspoon as a guide if necessary. Place meatballs on a cookie sheet lined with parchment paper. You should have about 40 mini meatballs. Bake for 30 minutes until cooked through and lightly browned. Set aside.
In the meantime heat the olive oil over medium low heat in a large heavy soup pot. Add the onion, carrots and celery and saute until softened, about 8 minutes.
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.
Add the fresh dill and then the meatballs to the soup and simmer for 5 minutes.
Stir in the spinach and cook for 1 minute until the spinach is wilted. Serve in soup bowls. Top with more Parmesan cheese if desired.
Linked at: http://www.thecountrycook.net