Join me as I make some delicious Homemade Italian Wedding Soup.
This recipe is inspired by Ina Garten’s recipe:
Italian Wedding Soup
by: Alicia’s In the Kitchen
1 lb. ground chicken
2 lbs. chicken Italian Sausage
a handful of chopped Italian flat leaf parsley
4 cloves of garlic
1 cup of Italian style dried breadcumbs
2 eggs
1/4 c. milk
3/4 c. grated fresh Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
3 quarts of chicken broth
1 mini bottle of wine
1/4 pound of small pasta (ditalini, orzo, stars, or other small pasta of choice)
6 oz. fresh baby spinach
more fresh grated parmesan to sprinkle on top
Preheat oven to 350. In a mixer bowl, mix the first 10 ingredients. Make into walnut size meatballs and place on 2 sheetpans lined with parchment. Bake for 30 minutes, or until lightly browned and cooked through. While the Italian Wedding Meatballs are cooking, warm chicken broth and wine to a near boil. Add small pasta to broth and allow to cook for about 10 minutes. When meatballs are cooked through add to soup as well as the spinach. Turn off the heat and allow to sit for about 10 minutes. Serve with a sprinkling of parmesan on top to finish off the dish.