Ina Garden's Italian Wedding Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A recipe from Ina Garden that I took on the blog of Recipe Girl. Ingredients:
3/4 lb ground turkey |
1/2 lb turkey sausage, casings removed |
2/3 cup fresh white breadcrumbs |
2 teaspoons minced garlic (about 2 medium cloves) |
1/4 cup chopped fresh italian parsley |
1/2 cup freshly grated parmesan cheese |
3 tablespoons milk |
1 large egg, lightly beaten |
kosher salt & freshly ground black pepper |
2 tablespoons olive oil |
1 cup minced yellow onion |
1 cup diced carrot (about 3 medium) |
1 cup diced celery (about 2 large stalks) |
10 cups chicken broth |
1/2 cup dry white wine |
1 cup small shell 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 teaspoons salt and 1/2 teaspoons 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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