Tuesday, May 17, 2005

Italian Wedding Soup

Italian Wedding Soup (Adapted from Ina Garten)

For the meatballs

12 ounces ground chicken
8 ounces hot Italian turkey sausage, casings removed
2/3 cup fresh bread crumbs
3 tablespoons chopped fresh parsley leaves
3 tablespoons milk
2 garlic cloves, minced
1 large egg, lightly beaten
1 ounce (about 1/4 cup) fresh grated Pecorino Romano
1 ounce (about 1/4 cup) fresh grated Parmesan
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

For the soup

2 tablespoons good olive oil
1 cup finely chopped onion
1 cup 1/4" diced carrots
3/4 cup 1/4" diced celery
10 cups chicken broth
1/2 cup dry white wine
1 cup dry orzo pasta
1/4 cup minced fresh dill
12 ounces baby spinach
salt and fresh ground black pepper

To prepare the meatballs

Preheat the oven to 350 degrees.

In a large bowl, combine chicken, sausage, bread crumbs, parsley, milk, garlic, cheeses, salt and fresh ground black pepper.

Roll meat mixture into roughly 1" meatballs and place on a baking sheet lined with parchment paper (you should end up with 36 to 40 meatballs). Place baking sheet into the oven and bake until lightly browned and cooked through, about 30 minutes. Remove and set aside.

To prepare the soup

In the meantime, in a large saucepan, heat oil over medium-low. Stir in onion, carrots and celery - cook until softened, about 6 to 8 minutes. Add broth and wine - bring to a boil, then stir in pasta and cook until tender, about 6 to 8 minutes.

Stir the dill and meatballs into the soup and allow to simmer for 2 minutes. Season with salt and fresh ground black pepper. Stir spinach into the soup and cook until just wilted, about 1 to 2 minutes. Top each bowl with an additional sprinkling of Parmesan to serve.

Makes about 6 to 8 servings.

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