Italian Wedding Soup
This Italian Wedding soup is adapted from Ina Garten and it is amazing. It has a little twist from the traditional version as it is made with chicken meatballs. The meatballs are not bland as they use a combo of ground chicken thighs and chicken sausage. A perfect combination. You can also add some spinach to the soup but I didn’t have any on hand. Next time, I will definitely try it. Serve this up in a bowl and load on some grated parmesan cheese for the perfect comfort food on a chilly winter night!
Italian Wedding Soup
Ingredients
- ¾ pound ground chicken (I use ground boneless, skinless thighs)
- ½ pound chicken sausage, casings removed
- ⅔ cup italian bread crumbs
- 2 cloves minced garlic
- 3 tablespoons chopped fresh parsley
- ½ cup freshly grated Parmesan, plus extra for serving.
- 3 tablespoons milk
- 1 egg
- Kosher salt
Soup
- 2 tablespoons olive oil
- ½ onion minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 8 cups chicken stock
- ¾ cup dry white wine
- 1 cup small pasta like orecchiette
- ¼ cup minced fresh dill
- 12 ounces baby spinach, optional
Instructions
Meatballs
- Combine all ingredients and pan fry in olive oil until golden brown and almost cooked through.
- (Updated Tip: I have also rolled into mini meatballs and baked in air fryer. I baked them on these parchment sheets, spritzed them with olive oil and cooked at 450 for 5-7 mins just until starting to brown.)
- Set aside.
- Heat oil in a soup pot.
- Add the onion, carrots, and celery and saute 5 mins, stirring occasionally.
- Add the chicken stock and wine and bring to a boil.
- Add the pasta and cook 6 mins.
- Add the meatballs.
- Add salt to taste and dill.
- Simmer 15 minutes.
- Add spinach just till wilted and serve.
- Serve with a generous sprinkle of parmesan cheese.
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