Thursday, January 8, 2009

Italian Wedding Soup

Here is a bit healthier version of the traditional wedding soup, which uses beef. If I was able to follow the recipe exactly, it would have been even healthier.
It calls for ground chicken & chicken sausage. Both of which I was unable to find. So, I subbed ground turkey breast & Italian pork sausage. It was delicious! But, I do want to try the all chicken version some time.
If you are not on a health kick for the New Year, like I am, then by all means try this recipe with traditional meatball ingredients. I'm sure it would be amazing.
This recipe is adapted from my new Barefoot Contessa cookbook. It makes about 6-8 servings.
You will need some homemade chicken stock for this soup. So, go make some! If you don't have any you can substitute store bought.

Start by making the meatballs. First, preheat the oven to 350 degrees. Line a baking sheet with parchment paper & set aside.
In a large mixing bowl, add 2/3 cup of bread crumbs. I used whole wheat here (again, health kick), but you can use regular bread crumbs, or even panko.

Add 2 cloves of minced garlic,

1/2 cup grated Parmesan cheese,

3 tablespoons of minced parsley,

3/4 lb. of ground turkey breast,

1/2 lb. Italian sauasge, casings removed, and crumbled,

3 tablespoons milk,

and 1 egg, lightly beaten.

Using a fork, or your hands, mash up all the ingredients,

until evenly combined.

Shape into 1 1/2" balls & place on the lined baking sheet. You should have about 40 meatballs.

Bake for 30 minutes. Remove from the oven & set aside.

While the meatballs are baking you can start the soup.
You will need 1 cup of diced onion, 1 cup of diced carrots, and 3/4 cup of diced celery.

Heat 2 tablespoons of olive oil in a large, heavy stock pot, over medium heat.

Saute until the vegetables are tender, about 10 minutes.

Add 10 cups of chicken stock.
I didn't have enough stock, so I subbed in some water. Either way, just make sure total of liquid is 10 cups.

Add 1/2 cup of dry white wine to the stock.

Bring to a boil,

and add 1 cup of small pasta.
I used orzo, but you can use whichever small sized pasta you want.
Return to a boil, reduce the heat & simmer for 6-8 minutes, or until pasta is cooked.

Add the meatballs to the soup & simmer another minute, or two.

Lastly, you will need a large bag of baby spinach (10 ounces).

Add it to the soup,

stir, and simmer until spinach is wilted.

Ladle into bowls & garnish with a bit of grated Parmesan.
So good!


gaga said...

Mmm, I love healthier versions of classics. This looks delicious.

Easy Italian Recipes said...

Hi! Your Italian wedding soup was nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it, please visit (your recipe is positioned at #210).

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