Description
Rich Italian wedding soup brings together tender meatballs and delicate greens in a hearty broth. Satisfying comfort from Ina Garten’s classic recipe delights with its perfect balance of savory herbs and rustic Italian flavors you’ll crave.
Ingredients
Scale
Protein:
- 0.75 pound ground chicken
- 0.5 pound chicken sausage, casings removed
- 1 extra-large egg, lightly beaten
Vegetables and Herbs:
- 1 cup minced yellow onion
- 1 cup diced carrots (0.25-inch)
- 0.75 cup diced celery (0.25-inch)
- 12 ounces (340 grams) baby spinach, washed and trimmed
- 0.25 cup minced fresh dill
- 3 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
Remaining Ingredients:
- 2 tablespoons good olive oil
- 10 cups homemade chicken stock
- 0.5 cup dry white wine
- 1 cup small pasta (e.g., tubetini or stars)
- ⅔ cup fresh white bread crumbs
- 0.25 cup freshly grated Pecorino Romano cheese
- 0.25 cup freshly grated Parmesan cheese
- 3 tablespoons milk
- Kosher salt and freshly ground black pepper
Instructions
- Warm the kitchen oven to 350°F (175°C). Cover a baking sheet with parchment paper, ensuring complete surface coverage.
- Create savory protein spheres by combining ground chicken, Italian sausage, breadcrumbs, minced garlic, chopped fresh parsley, grated Parmesan cheese, whole milk, beaten egg, kosher salt, and freshly cracked black pepper in a mixing bowl. Gently form compact, uniform meatballs using a small spoon, arranging them evenly on the prepared baking sheet.
- Roast meatballs in the preheated oven for approximately 30 minutes, ensuring they reach an internal temperature of 165°F (74°C) and develop a golden-brown exterior.
- Meanwhile, prepare the soup foundation by heating extra virgin olive oil in a large soup pot over medium-low temperature. Introduce diced onions, sliced carrots, and chopped celery, sautéing until vegetables become tender and translucent, roughly 5-6 minutes.
- Pour chicken broth and dry white wine into the vegetable mixture, bringing the liquid to a rolling boil. Add pasta and cook until al dente, approximately 6-8 minutes.
- Incorporate fresh dill and the roasted meatballs into the soup, allowing them to simmer together for one minute to meld flavors.
- Finish the soup by adding fresh spinach leaves, cooking until they wilt and turn vibrant green, about 1 minute. Adjust seasoning with additional salt and pepper if needed.
- Serve the soup piping hot, garnishing with additional grated Parmesan cheese for an extra layer of richness.
Notes
- Bake meatballs on a lined baking sheet for easy cleanup and consistent golden-brown exterior.
- Grating Parmesan directly into meat mixture ensures rich, cheesy flavor throughout each tender bite.
- Mixing ground chicken with Italian sausage creates complex, multilayered taste that elevates classic soup.
- Fresh herbs like parsley transform ordinary meatballs into restaurant-quality culinary delights.
- Uniform sizing using a small teaspoon guarantees perfectly cooked, professional-looking meatballs every time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg