RECIPE ITALIAN WEDDING SOUP WITH SPINACH RECIPES

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ITALIAN WEDDING SOUP RECIPE | INA GARTEN | FOOD NETWORK



Italian Wedding Soup Recipe | Ina Garten | Food Network image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 19

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
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

Steps:

  • 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.

ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT



Italian Wedding Soup Recipe: How to Make It image

Even in our hot Florida weather, this soup always satisfies! I add cooked pasta at the end of the simmering time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 large egg, beaten
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt, divided
1-1/4 teaspoons pepper, divided
1-1/4 teaspoons garlic powder, divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells

Steps:

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.

Nutrition Facts : Calories 226 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 942mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 20g protein.

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