Italian Wedding Soup

Recipe

Preparation minutes
Cook time minutes
ServingsServes 4
Episode105
343,647

Ingredients

    For the soup base:
  • 1 Small Onion, chopped
  • 2 Medium Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Clove of Garlic, minced
  • 1 Tbsp of Olive Oil
  • 6 cups of Chicken Stock
  • 5 ounces of Fresh Baby Spinach, washed and dried
  • ¼ tsp of Fresh Lemon Zest
  • Fresh Chopped Parsley
  • Salt and Pepper, to taste
  • 3/4 Cup of Small Pasta
  • For the meatballs:
  • ¾ lb Ground Chicken
  • 1 tsp of Grated Onion
  • 1 Clove of Garlic, grated or finely minced
  • ¼ tsp of Fresh grated Lemon Zest
  • Salt and Pepper, to taste
  • 1 Tbsp of Fresh chopped Parsley
  • 2 Tbsp of Bread Crumbs
  • 1 Egg
  • 1 Tbsp of Milk
  • 3 Tbsp of fresh grated Parmiggiano Reggiano

Preparation

    1) In a large bowl, combine together all of the meatballs ingredients, mix well and form little tiny meatballs. Set aside.

    2) In a large pot over medium high heat, cook together the chopped onion, carrots, celery and garlic in the olive oil, season with salt and pepper and cook for about 5 minutes. Add the chicken stock and bring to a boil.

    3) Add the meatballs and cook for about 10 minutes. Add the pasta and cook according to packaged direction. 2 minutes before the pasta is cooked, add the spinach and cook for a couple minutes.

    4) Season with salt and pepper to taste and turn the heat off. Right before it’s served, add the ½ tsp of grated lemon zest and fresh chopped parsley.

    Ladle up and enjoy!

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