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christine's italian wedding soup

TuesdayCooks avatar
Recipe by
Tuesday Cooks
@TuesdayCooks
The Villages, FL

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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yield 12 (5 quarts)
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients For christine's italian wedding soup

  • 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 sm
    onions, chopped
  • 6
    garlic cloves, minced
  • 4 can
    (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

How To Make christine's italian wedding soup

  • 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
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