Christina’s Italian Wedding Soup
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
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2 large eggs, lightly beaten
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1/3 cup grated Parmesan cheese
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1/4 cup dry bread crumbs
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2 tablespoons minced fresh parsley
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2 tablespoons 2% milk
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4 garlic cloves, minced
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4 teaspoons grated onion
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1 teaspoon salt
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1 teaspoon pepper
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1/2 teaspoon grated lemon zest
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1-1/2 pounds ground chicken
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SOUP:
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2 tablespoons olive oil
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4 medium carrots, chopped
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4 celery ribs, chopped
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2 small onions, chopped
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6 garlic cloves, minced
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3 cartons (32 ounces each ) chicken stock
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1 cup water
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1 teaspoon salt
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1 teaspoon pepper
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1-1/2 cups acini di pepe pasta
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2 packages (10 ounces each) fresh spinach
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Additional minced fresh parsley and grated Parmesan cheese
Directions
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1.
In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
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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.
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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.
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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.
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