CHRISTINE'S ITALIAN WEDDING SOUP

Christine's Italian Wedding Soup Recipe

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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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 (5 quarts)
Prep:
40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make CHRISTINE'S ITALIAN WEDDING SOUP

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

Printable Recipe Card

About CHRISTINE'S ITALIAN WEDDING SOUP

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




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