ITALIAN WEDDING SOUP

January 3, 2014

I love receiving an invitation for someone’s big day (period, but also) when I know there’s going to be a particularly large amount of old friends in attendance. We went to just such a wedding last friday. I think this was the first time I spent more time at a reception wrapped in conversation than on the dance floor. Tonight, we’ve got another nuptials to attend. There are certainly no complaints here.

Just the name of wedding soup sounds so happy. I’ve heard it’s actually a mis-translation of “married soup,” referring to the flavor marriage of meat and vegetables. Regardless, I find this meal wonderful year round, but I’ll be sure to serve it again next time we don’t have a wedding for a few months. Meet me in the photo booth!

ITALIAN WEDDING SOUP from Rachel Schultz

ITALIAN WEDDING SOUP
Serves 5-6

1/2 pound chicken sausage, casing removed
3/4 pound ground chicken
2/3 cup homemade bread crumbs
2 cloves garlic, minced
3 tablespoons parsley, chopped
1/2 cup parmesan, shredded
3 tablespoons milk
1 egg
2 tablespoons olive oil
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
8 cups chicken broth
2 cups small pasta
1/4 cup dill
5 ounces spinach
Salt & pepper

Preheat oven to 350 degrees. Combine chicken sausage, ground chicken, bread crumbs, garlic, parsley, parmesan, milk, egg, and salt & pepper in a large mixing bowl. Shape into 1 inch meatballs and arrange in a greased, 9×13 baking dish.

ITALIAN WEDDING SOUP from Rachel Schultz

Bake for 30 minutes. Meanwhile, cook olive oil, carrot, onion, and celery in the base of a large stock pot for 5-7 minutes over medium heat. Add broth and bring to a simmer. Add pasta and dill, stirring occasionally. Once pasta is al dente, add spinach and meatballs. Top with additional parmesan.

ITALIAN WEDDING SOUP from Rachel Schultz ITALIAN WEDDING SOUP from Rachel Schultz

ITALIAN WEDDING SOUP
 
Author:
Serves: 5-6
Ingredients
  • ½ pound chicken sausage, casing removed
  • ¾ pound ground chicken
  • ⅔ cup homemade bread crumbs
  • 2 cloves garlic, minced
  • 3 tablespoons parsley, chopped
  • ½ cup parmesan, shredded
  • 3 tablespoons milk
  • 1 egg
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 cups chicken broth
  • 2 cups small pasta
  • ¼ cup dill
  • 5 ounces spinach
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine chicken sausage, ground chicken, bread crumbs, garlic, parsley, parmesan, milk, egg, and salt & pepper in a large mixing bowl. Shape into 1 inch meatballs and arrange in a greased, 9x13 baking dish.
  3. Bake for 30 minutes.
  4. Meanwhile, cook olive oil, carrot, onion, and celery in the base of a large stock pot for 5-7 minutes over medium heat.
  5. Add broth and bring to a simmer.
  6. Add pasta and dill, stirring occasionally.
  7. Once pasta is al dente, add spinach and meatballs.
  8. Top with additional parmesan.

Adapted from Ina.

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