Thursday, March 8, 2012

Italian Wedding Soup

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
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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