The past couple of days, it’s been cold. Like, Antarctica cold. Like, um, less than no degrees cold. So, soup has been on the docket for several meals. But, this particular night, we wanted something a little hearty but still light-ish as we want to start the month off right. So, we tried Italian Wedding Soup, but instead of the traditional beef/pork combo mini-meatballs, we chose a lighter chicken meatball option.
We did not lose out on taste in any way at all. This Italian wedding soup recipe is good for three to four servings. Here’s the recipe you must try now.
Exquisite Italian Wedding Soup Recipe
This Italian wedding soup is a nice pasta soup to have on those cold days. It's guaranteed to satisfy and fill you up.
Ingredients
Meatball Ingredients
¼ pound ground chicken (minced chicken)- 2 medium ground chicken (minced chicken)
⅓ cup bread crumbs- ¼ cup parmigiano reggiano - grated
1 medium egg
1 ½ tablespoons milk
1 teaspoon salt
1 teaspoon ground black pepper
Soup Ingredients
1 tablespoon olive oil
1 medium carrots - chopped
1 stalk celery - diced
½ medium white onion - diced
6 cups chicken stock (chicken broth or chicken bouillon)
¼ cup white wine
1 cup Conchiglie rigate (also called shell or seashell pasta) - get little cups of flavour
½ bunch baby spinach - washed and trimmed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put parchment paper on a cookie sheet. Combine all of the meatball ingredients above in a medium bowl for the meatballs. You may have to use your hands to get a thorough mix. (Make sure to take your rings off first!). With a teaspoon, drop 1-inch-ish meatballs on the pan. We made about 20 meatballs with the above amounts.
- Bake tge meatballs for 30 minutes or until cooked through and light brown.
- As the meatballs cook, you can start on the soup. Heat olive oil over medium-low heat in a soup pot. Add onion, carrots and celery. Saute for 5 minutes, stirring to ensure nothing sticks to the bottom.
- Add chicken stock and wine and allow to boil. Add pasta and cook for however long the package tells you.
- Add the meatballs and bring down the temperature to a simmer. Simmer meatballs for 1 minute, and then add the spinach until it’s wilted (about 2 to 3 minutes). Add any salt or pepper if need be.
- Ladle into bowls and put some extra cheese on the soup. Then toast the newlyweds, whoever they may be, for having a soup named after them!
Nutrition
Calories: 416kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 111mgSodium: 2076mgPotassium: 1104mgFiber: 3gSugar: 11gVitamin A: 7124IUVitamin C: 20mgCalcium: 183mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
