Italian Wedding soup

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filed under Soups

Soups
 
Serving size: 2 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 257 (13% DV)
Fat: 7g (10% DV)
Carbohydrates: 23g (8% DV)
Protein: 25g (49% DV)
Description: Traditional Italian Wedding Soup. Rich broth, small pasta, wilted spinach with italian chicken meatballs.
Ingredients:  Makes 8 servings (16 cups)
3/4  lb.
 
1/2  lb.
 
2/3  cup
 
2  teaspoons
 
3  tablespoons
 
1/4  cup
 
3  tablespoons
 
 
1  cup
 
1  cup
 
3/4  cup
 
10  cups
 
1/2  cup
 
1/2  cup
 
1/4  cup
 
12  ounces
 
1  tablespoon
 

Tip: For nutritional information on all the ingredients in Italian Wedding soup just click on each ingredient name. Then adjust the serving size for any Italian Wedding soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Makes 8 servings -
Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, chicken sausage with casing removed, bread crumbs, garlic, parsley, Romano, 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-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 wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
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