Friday, October 25, 2019

ITALIAN WEDDING SOUP







ITALIAN WEDDING SOUP










This Italian wedding soup consists of meatballs, vegetables and pasta simmered in salted broth. The ideal way to warm up on a cold day!

INGREDIENTS:
  • 8 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 sprig rosemary
  • 3 carrots, peeled and diced
  • 3 cups baby spinach, chopped
  • 2 tablespoons olive oil, divided
  • 1/2 cup uncooked acini di pepe pasta
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN MEATBALLS
  • 1 large egg
  • 1/3 cup Panko
  • 1/2 teaspoon dried oregano
  • 1/2 pound chicken sausage, casing removed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 pound ground chicken
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

First, In large bowl, combine ground chicken, chicken sausage, panko, parmesan cheese, egg, oregano, basil, parsley and garlic powder. Season with salt and pepper to taste. With a wooden spoon or clean hands, stir until everything is well mixed. Roll the mixture into 3/4 to 1 inch meatballs, forming about 25 to 30 meatballs.

Then, Heat 1 tablespoon of olive oil in a large pot or oven over medium heat. Add meatballs in batches and cook until all sides are golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate; put aside.

Add the rest of the tablespoon of olive oil to the pan. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Stir in chicken broth and bay leaves while whisking; bring to a boil. Stir in acini di pepe, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.

Stir in spinach, lemon juice and parsley until spinach is wilted, about 2 minutes; Season with salt and pepper to taste.

Serve immediately, garnished with parmesan, if desired.

Happy Cooking Time.