Ingredients
For the meatballs:3/4 pound ground chicken
1/2 pound Italian sausage, casings removed
2/3 cup seasoned bread crumbs
2 teaspoons minced garlic
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
2 lightly beaten eggs
Kosher salt and freshly ground black pepper
For the soup:2 tablespoons olive oil
1 cup finely chopped onion
1 cup diced carrots
3/4 cup diced celery
10 cups homemade chicken stock
1 cup small cooked pasta such as stars
12 ounces baby spinach, washed and trimmed
Directions
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley,Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine. With a teaspoon, drop 1 to 1 1/4-inch meatballs into frying pan with olive oil to brown and until cooked through. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Add the cooked pasta to the simmering broth. Add the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook until the spinach is cooked. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
For the meatballs:3/4 pound ground chicken
1/2 pound Italian sausage, casings removed
2/3 cup seasoned bread crumbs
2 teaspoons minced garlic
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
2 lightly beaten eggs
Kosher salt and freshly ground black pepper
For the soup:2 tablespoons olive oil
1 cup finely chopped onion
1 cup diced carrots
3/4 cup diced celery
10 cups homemade chicken stock
1 cup small cooked pasta such as stars
12 ounces baby spinach, washed and trimmed
Directions
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley,Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine. With a teaspoon, drop 1 to 1 1/4-inch meatballs into frying pan with olive oil to brown and until cooked through. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Add the cooked pasta to the simmering broth. Add the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook until the spinach is cooked. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
I cannot remember exactly where I picked up this recipe a few years ago, from which friend, but I believe it had passed through more than one adaptation. Originally, if my memory serves, it may have been a Barefoot Contessa recipe.
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