Christine's Italian Wedding Soup Recipe

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CHRISTINE'S ITALIAN WEDDING SOUP

Tuesday Cooks

By
@TuesdayCooks

This recipe was prepared by Mary Shreves, a Curious Cuisiner member, for the September 2014 meeting. A tip noted is to double the meatball portion, poach them also in the broth, and remove half and freeze for another time.


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Rating:

Comments:

Serves:

12 (5 quarts)

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2
eggs, beaten
1/2 c
parmesan cheese, grated
1/4 c
bread crumbs, dry
1 Tbsp
fresh parsley, minced
2 Tbsp
2% milk
4
garlic cloves, minced
4 Tbsp
onion, grated
1 tsp
salt
1 tsp
pepper
1/2 tsp
lemon peel, grated
1 1/2 lb
chicken, ground
2 Tbsp
olive oil
4
carrots, medium, chopped
4
celery ribs, chopped
2 small
onions, chopped
6
garlic cloves, minced
4 can(s)
(26oz) chicken stock
1 tsp
each: salt, pepper
1 1/2 c
acini di pepe pasta
2 pkg
(10oz) fresh spinach
additional minced parsley and grated parmesan cheese for topping

Directions Step-By-Step

1
In a large bowl, combine the first 10 ingredients.
Add chicken and mix lightly, but thoroughly.
Shape into 1" balls.
2
For soup, in a stock pot, heat oil over medium high heat.
Add carrots, celery, and onions.
Cook and stir 6-8 minutes, or until onions are tender.
Add garlic; cook 1 minute longer.
3
Stir in stock, salt, and pepper.
Bring to a boil.
Drop meatballs into soup, cook, uncovered 10 minutes.
Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender
4
Stir in spinach.
Top servings with parsley and cheese

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Carb
Hashtags: #Wedding, #chicken, #pasta