Side Pannel
Italian Wedding Meatballs Soup
Italian Wedding Meatballs Soup
- Recipe Submitted by Angus on 11/11/2014
Category: Healthy Recipes, Soups
Ingredients List
- === MEATBALLS ===
- 3/4 pound ground turkey
- 1/2 pound turkey sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 tsp. minced garlic (about 2 medium cloves)
- 1/4 cup chopped fresh Italian parsley
- 1/2 cup freshly grated Parmesan cheese
- 3 Tbsp. milk
- 1 large egg, lightly beaten
- kosher salt & freshly ground black pepper
- === SOUP ===
- 2 Tbsp. olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (about 3 medium)
- 1 cup diced celery (about 2 large stalks)
- 10 cups chicken broth
- 1/2 cup dry white wine
- 1 cup small pasta (I used mini bow-tie pasta)
- 1/4 cup minced fresh dill
- 8 ounces fresh baby spinach- trimmed, washed & patted dry
- extra Parmesan cheese, for serving
Directions
1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you”™ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you”™ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
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