Italian Wedding Soup

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One of my all time favorite meals!  This soup will win anyone’s heart with its hearty, full flavor!  Try doubling the meatball recipe and saving half for another meal.  From Barefoot Contessa’s Back to Basics cookbook.  Serves 10-12.


For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.  With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs.  They don’t have to be perfectly round).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven.  Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes.  taste for salt and pepper.  Stir in fresh spinach and cook for another minute, until spinach has just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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