Italian Wedding Soup
This recipe brings together juicy meatballs, tender chicken, and vibrant vegetables in a flavorful broth simmered to perfection. With a comforting blend of herbs and spices, each spoonful promises a hearty and satisfying experience. Serve up a bowl of this wholesome soup to warm both body and soul on chilly days.
— Constant Cookbook
Ingredients
- :
- 1 pound ground beef
- 1 small onion, grated
- 4 tablespoons grated Parmesan cheese
- 2 tablespoons Italian bread crumbs
- 1½ teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 egg whites
- :
- 1 pound boneless, skinless chicken breasts
- :
- 2 tablespoons unsalted butter
- 1 small onion, diced
- ½ cup sliced carrots (approximately 2 carrots)
- ½ cup sliced celery (approximately 2 stalks)
- 1 clove garlic, minced
- 12 cups chicken broth
- Salt & pepper to taste
- ¾ cup acini di pepi or other small pasta
- 8 ounces fresh spinach, chopped
Instructions
- Combine all ingredients for the meatballs and shape into small (½-inch) balls. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, place the chicken breasts in a large stockpot and fill with water until it is covering the chicken by at least one inch. Bring to a boil and cook until the chicken is completely cooked through, about 15 minutes. Turn off the heat and use tongs to remove the chicken to a large plate. Shred the chicken and set aside. Empty water from stockpot.
- Melt butter in the now-empty stockpot over medium heat. Add onion, celery, carrot and garlic, and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.
- Gently add the meatballs to the soup and cook for 7 minutes. Add the pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add the shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.
Cook Time
1H45M
Prep Time
PT30M
Yield
6 to 8 servings
Nutrition
- Calories: 381 kcal
- Carbohydrate Content: 25 g
- Protein Content: 41 g
- Fat Content: 12 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 108 mg
- Sodium Content: 1209 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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