Christina’s Italian Wedding Soup

Name: Christina's Italian Wedding Soup
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings (5 quarts).
Cuisine: Europe, Italian
Ingredients: 2 large eggs, lightly beaten; 1/3 cup grated Parmesan cheese; 1/4 cup dry bread crumbs; 2 tablespoons minced fresh parsley; 2 tablespoons 2% milk; 4 garlic cloves, minced; 4 teaspoons grated onion; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon grated lemon zest; 1-1/2 pounds ground chicken; SOUP:; 2 tablespoons olive oil; 4 medium carrots, chopped; 4 celery ribs, chopped; 2 small onions, chopped; 6 garlic cloves, minced; 3 cartons (32 ounces each ) chicken stock; 1 cup water; 1 teaspoon salt; 1 teaspoon pepper; 1-1/2 cups acini di pepe pasta; 2 packages (10 ounces each) fresh spinach; Additional minced fresh parsley and grated Parmesan cheese

TOTAL TIME: Prep: 40 min. Cook: 20 min. YIELD: 12 servings (5 quarts).

I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania

Ingredients

2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons 2% milk
4 garlic cloves, minced
4 teaspoons grated onion
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon grated lemon zest
1-1/2 pounds ground chicken
SOUP:
2 tablespoons olive oil
4 medium carrots, chopped
4 celery ribs, chopped
2 small onions, chopped
6 garlic cloves, minced
3 cartons (32 ounces each ) chicken stock
1 cup water
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups acini di pepe pasta
2 packages (10 ounces each) fresh spinach
Additional minced fresh parsley and grated Parmesan cheese

Directions

1. In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
2. For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir until onions are tender, 6-8 minutes. Add garlic; cook 1 minute longer.
3. Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook until meatballs are cooked through and pasta is tender, 10-12 minutes longer.
4. Stir in spinach. Top servings with parsley and cheese.

Nutrition Facts

1-2/3 cups: 269 calories, 9g fat (2g saturated fat), 71mg cholesterol, 1083mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 21g protein.