Italian Wedding soup
"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"
Ingredients
- 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.