Italian Wedding soup

24h
Prep Time
45m
Cook Time
1d 45m
Ready In

Recipe: #24233

June 29, 2016



"The meatball mixture needs to be made 1 day ahead so the flavors blend together. Makes about 30-33 very tiny meatballs you could make them bigger for less amount"

Original is 8 servings
  • FOR MEATBALLS
  • FOR THE SOUP
  • TO SERVE WITH

Nutritional

  • Serving Size: 1 (217.8 g)
  • Calories 244.3
  • Total Fat - 8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 268.1 mg
  • Sodium - 478.9 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3 g
  • Protein - 22.6 g
  • Calcium - 112.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375F.

FOR THE MEATBALLS


Step 2

In a large bowl, stir together the onion, garlic, Parmesan, Panko crumbs, parsley, salt, pepper, and egg until well mixed. Stir in ground chicken. Cover the bowl and refrigerate 24 hours.

Step 3

Line a baking sheet with parchment paper. Shape the chicken mixture into 1/2- inch meatballs (about 30-33 meatballs) and put them on the baking sheet. The meatballs do not have to be perfectly round and can be placed close together.

Step 4

Bake meatballs for 30 minutes; set aside. (Cooked meatballs can be frozen to use later).

TO MAKE THE SOUP


Step 5

In a large stockpot, heat oil over medium-high heat. Add onions, carrots, celery and garlic. Stir cook until tender, but not soft.

Step 6

Add wine and chicken stock; bring to a boil. Turn heat down to simmer, and cook covered for 30 minutes. Add pasta and cook for 5 minutes.

Step 7

Add the cooked meatballs to the soup and simmer for 1 minute. Taste the soup and adjust salt and pepper. Stir in the dill and fresh kale or spinach and cook until just wilted (about 1 minute).

Step 8

Ladle soup into bowls, top with more Parmesan cheese and serve with crusty bread.

Tips


No special items needed.

0 Reviews

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