TUBETINI PASTA RECIPES

RECIPES - HOME & FAMILY: GRANDMA ANGELA'S PASTA FAGIOLI

Provided by HALLMARKCHANNEL.COM

Ingredients

BEST ITALIAN WEDDING SOUP RECIPE - HOW TO MAKE ... - DELISH

Best Italian Wedding Soup Recipe - How To Make ... - Delish image

Italian Wedding Soup from Delish.com is a comforting bowl of goodness.

Provided by Lena Abraham

Categories low sugar nut-free easy chicken weeknight meals dinner main dish poultry soup

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 20

Ingredients

3/4 lb. ground chicken
1/2 lb. chicken sausage, casings removed
1/2 c. panko bread crumbs
1/3 c. freshly grated Parmesan, plus more for serving
2 tsp. dried oregano
3 cloves garlic, minced
1 large egg
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes (optional)
2 tbsp. extra-virgin olive oil, divided
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. freshly chopped thyme
8 c. low-sodium chicken broth
3/4 c. small dry pasta (such as acini di pepe or tubetini)
4 c. baby spinach
2 tbsp. freshly chopped dill, for garnish
Lemon wedges, for serving

Steps:

In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs. In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more. Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge.

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In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs. In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more. Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge.

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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.

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In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs. In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more. Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge.

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