Italian Wedding Soup
I'm not feeling great, so a bowl of hot soup and a slice of homemade bread sounded really good tonight. So that's what I made.
The original recipe is from Ina Garten, but I found it here, adapted. And then I adapted it to fit our tastes, and based on what I had in the house. So good. All four of us devoured it.
For the meatballs:
3/4 lb. ground turkey
1/2 lb. ground Italian sausage (turkey Italian sausage would work, too)
2/3 cup fresh white bread crumbs
2-3 garlic cloves, minced
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
Kosher salt and black pepper
For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups chicken broth (I used homemade)
1/2 cup dry white wine
1 cup small pasta
2 Parmesan rinds
1 10-oz box frozen whole spinach
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth, wine and Parm rind and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the meatballs and spinach, and cook until spinach is heated through. Taste for seasoning, and adjust salt and pepper as necessary. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
The original recipe is from Ina Garten, but I found it here, adapted. And then I adapted it to fit our tastes, and based on what I had in the house. So good. All four of us devoured it.
For the meatballs:
3/4 lb. ground turkey
1/2 lb. ground Italian sausage (turkey Italian sausage would work, too)
2/3 cup fresh white bread crumbs
2-3 garlic cloves, minced
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
Kosher salt and black pepper
For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups chicken broth (I used homemade)
1/2 cup dry white wine
1 cup small pasta
2 Parmesan rinds
1 10-oz box frozen whole spinach
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth, wine and Parm rind and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the meatballs and spinach, and cook until spinach is heated through. Taste for seasoning, and adjust salt and pepper as necessary. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
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