Christina's Italian Wedding Soup Recipe
"I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania..."
INGREDIENTS
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2 large eggs, lightly beaten
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1/3 cup grated Parmesan cheese
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1/4 cup dry bread crumbs
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2 tablespoons minced fresh parsley
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2 tablespoons 2% milk
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4 garlic cloves, minced
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4 teaspoons grated onion
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1 teaspoon salt
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1 teaspoon pepper
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1/2 teaspoon grated lemon peel
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1-1/2 pounds ground chicken
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SOUP:
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2 tablespoons olive oil
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4 medium carrots, chopped
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4 celery ribs, chopped
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2 small onions, chopped
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6 garlic cloves, minced
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4 cartons (26 ounces each) chicken stock
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1 teaspoon salt
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1 teaspoon pepper
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1-1/2 cups acini di pepe pasta
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2 packages (10 ounces each) fresh spinach
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Additional minced fresh parsley and grated Parmesan cheese
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