Ina Garten's Italian Wedding Soup (Back to Basics / Barefoot Con

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • For the meatballs, place ground chicken.chicken sausage, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/4 tsp.pepper in a bowl and combine gently with a fork.
  • Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto the sheet pan. You should have about 40 meatballs.
  • 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 cheese.
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