christine's italian wedding soup
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.
No Image
prep time
40 Min
cook time
20 Min
method
Stove Top
yield
12 (5 quarts)
Ingredients
- 2 - eggs, beaten
- 1/2 cup parmesan cheese, grated
- 1/4 cup bread crumbs, dry
- 1 tablespoon fresh parsley, minced
- 2 tablespoons 2% milk
- 4 - garlic cloves, minced
- 4 tablespoons onion, grated
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon lemon peel, grated
- 1 1/2 pounds chicken, ground
- 2 tablespoons olive oil
- 4 - carrots, medium, chopped
- 4 - celery ribs, chopped
- 2 small onions, chopped
- 6 - garlic cloves, minced
- 4 cans (26oz) chicken stock
- 1 teaspoon each: salt, pepper
- 1 1/2 cups acini di pepe pasta
- 2 packages (10oz) fresh spinach
- - additional minced parsley and grated parmesan cheese for topping
How To Make christine's italian wedding soup
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Step 1In a large bowl, combine the first 10 ingredients. Add chicken and mix lightly, but thoroughly. Shape into 1" balls.
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Step 2For 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.
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Step 3Stir 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
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Step 4Stir in spinach. Top servings with parsley and cheese
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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