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
For the soup-
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
1/4 cup minced fresh dill 12 ounces baby spinach, washed and trimmed
Instructions
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.
Originally Submitted
2/2/2018
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