Barefoot Contessa's Italian Wedding Soup
- Reviews 2
Ready In: 30 mins
Serves: 8
Ingredients
To make the meatballs
- 3⁄4 lb ground chicken
- 1⁄2 lb chicken sausage, casings removed
- 2⁄3 cup fresh white breadcrumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1⁄4 cup freshly grated pecorino romano cheese
- 1⁄4 cup freshly grated parmesan cheese, and more for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- kosher salt & freshly ground black pepper
For the Soup
- 2 tablespoons olive oil
- 1 cup minced yellow onion
- 1 cup diced carrot (3 carrots)
- 3⁄4 cup diced celery (2 stalks)
- 10 cups chicken stock
- 1⁄2 cup dry white wine
- 1 cup small shell pasta
- 1⁄4 cup minced fresh dill
- 12 ounces Baby Spinach, washed and trimmed
Directions
- Preheat the oven to 350 degrees F.
- To make 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 or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 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, and add salt and pepper if needed. 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.
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