Friday, November 16, 2012

Italian Wedding Soup

This Ina Garten recipe caught my attention because the meatballs are made from ground chicken instead of beef. The use of chicken sausage gives them lots of flavor.  Form with a cookie scoop and bake!
I served this soup for a friends birthday lunch this week and everyone commented how much they liked it.


Italian Wedding Soup
from: Ina Garten
PRINT RECIPE
Ingredients

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Directions
Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. 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, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Serves 8

NOTE: I added just a 6-oz. bag of baby spinach and felt it was plenty.

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25 comments:

Happier Than a Pig in Mud said...

Sounds great! I've made the Pioneer Woman's version, gonna try this one next! Happy Thanksgiving Week:@)

Snap said...

I love soup and I love Ina ... the perfect combination! This recipe looks like a winner. Printing!

Thistle Cove Farm said...

Thanks for the reminder of this soup, a friend is coming for lunch on Monday and this is what I'll serve...except with beef -smile-.

NanaDiana said...

This looks wonderful. I have never made chicken meatballs...they sound delish! xo Diana

Patricia Reitz said...
This comment has been removed by the author.
Patricia Reitz said...

Okay, if I didn't know better, I'd think you snuck into my kitchen and took photos while I was making my Italian wedding soup (only my meatballs are made with ground turkey and they aren't Ina's recipe). I took similar meatball photos, used the same sheet pan, and I even have the same china! My post isn't being published until Nov 26 though... hope you'll check it out.

Leslie McNeil of MarveLes Art Studios said...

This looks so so so... good. Gotta try it, but I don't think I've ever seen ground chicken sausage in casing? Or just ask the butcher at the grocery store? Beautiful pictures, too.

Barbara F. said...

I love this soup, grew up on it actually, and I love it with chopped escarole. Yummy. This soup has been known to get folks off their sick bed and back to the road to recovery. ;-) xo

lindsey said...

Your recipes always look so wonderful!

Sue said...

Sounds and looks delicious, Lorraine, thanks for sharing such great recipes. You make them sound so easy I know it is because you put so much love and enjoy cooking so much.
Enjoy your weekend.
Blessings,
Sue

podso said...

I prefer chicken or turkey to ground beef. This looks wonderful!

Leann said...

Sounds good - I've never used dill or spinach in mine. Shredded chicken tiny meatballs and escarole is my got to recipe.

Hope that all is well!

Leann

Ann said...

Oh that does look good. I love Italian wedding soup. I've never made it myself though

Paula {Salad in a Jar} said...

Soup can be so difficult to photograph but you hit a homerun with this one. Very appealing.

BTW, loved your twin pictures too. Can't even imagine what that would be like.

Maggie Ann said...

Happy Thanksgiving Lorraine! I know your Thanksgiving meal will be really special. We will have the tried and true here...turkey, sweet potatoes and cranberry sauce..etc. Love it all...

marie said...

This sounds AND looks so yummy! One of my favorite soup, and I can't wait to try it!

Maple Lane said...

This sounds delicious, Lorraine.

Blessings to you and yours this holiday week.

Maryann said...

Sounds like another "keeper" I will have to try this one

Tammy@T's Daily Treasures said...

This used to be one of my favorite soups -- but now I don't eat meat. Still, soup is one of my favorite things to eat, any time of year, any kind of weather. I even made a second batch of tomato soup today to eat with the olive bread I made yesterday. Yummo! Have a great rest of the weekend. Tammy

FABBY'S LIVING said...

Such yummy soups! I love soup and right now, here in the Andean region the nights are cold, just perfect for soup dinners. Thank you so much for your sweet comment, you are one lovely lady.
Have a blessed Sunday.
FABBY

SavoringTime in the Kitchen said...

Not only does this look delicious but the recipe sounds delicious too.

Susan said...

Ooooo, LDH, that soup looks delectable. Thanks for sharing. Susan

must love junk said...

I'm not even a big 'soup eater', but your pics have my mouth watering!! Looks delicious!
Susan

Gypsy Heart said...

Delish!! I love soups when it's cooler weather. Thanks for sharing.

xo
Pat

Josephine & John said...

I love the Italian Wedding soup, when I make my soup, I use both chicken and beef broth with either spinach or escarole. It really makes a difference using both broths. Yummy!

I have never tried the chicken always used beef, next time I will try the ground chicken.

Oh, and sometimes, I do add pieces of chicken in as well.
Love your blog :)

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