MEATBALLS - GROUND CHICKEN - Italian Wedding Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Italian Wedding Soup 2008, Barefoot Contessa Back to Basics, All Rights Reserved Ingredients For the meatballs: | |
| 3/4 pound | ground chicken |
| 1/2 pound | chicken sausage, casings removed |
| 2/3 cup | fresh white bread crumbs |
| 2 teaspoons | minced garlic,, (2 cloves) |
| 3 tablespoons | chopped fresh parsley leaves |
| 1/4 cup | freshly grated Pecorino Romano |
| 1/4 cup | freshly grated Parmesan, plus extra for serving |
| 3 tablespoons | milk |
| 1 extra-large egg, lightly beaten | |
| Kosher salt | |
| freshly ground black pepper | |
| For the soup: | |
| 2 tablespoons | good olive oil |
| 1 cup | minced yellow onion |
| 1 cup | diced carrots,, (3 carrots), cut into 1/4 inch pieces |
| 3/4 cup | diced celery,, (2 stalks), cut into 1/4 inch pieces |
| 10 cups | homemade chicken stock |
| 1/2 cup | dry white wine |
| 1 cup | small pasta such as tubetini or stars |
| 1/4 cup | minced fresh dill |
| 12 ounces | baby spinach, washed and trimmed |
Directions
Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, 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. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
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