Barefoot Contessa'S Italian Wedding Soup Recipe

Name: Barefoot Contessa'S Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: To make the meatballs; 3/4 lb ground chicken; 1/2 lb chicken sausage, casings removed; 2/3 cup fresh white breadcrumbs; 2 teaspoons minced garlic (2 cloves); 3 tablespoons chopped fresh parsley leaves; 1/4 cup freshly grated pecorino romano cheese; 1/4 cup freshly grated parmesan cheese, and more for serving; 3 tablespoons milk; 1 extra-large egg, lightly beaten; kosher salt & freshly ground black pepper; For the Soup; 2 tablespoons olive oil; 1 cup minced yellow onion; 1 cup diced carrot (3 carrots); 3/4 cup diced celery (2 stalks); 10 cups chicken stock; 1/2 cup dry white wine; 1 cup small shell pasta; 1/4 cup minced fresh dill; 12 ounces Baby Spinach, washed and trimmed

Servings: persons

To make the meatballs
3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup fresh white breadcrumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated pecorino romano cheese
1/4 cup freshly grated parmesan cheese, and more for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
kosher salt & freshly ground black pepper
For the Soup
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrot (3 carrots)
3/4 cup diced celery (2 stalks)
10 cups chicken stock
1/2 cup dry white wine
1 cup small shell pasta
1/4 cup minced fresh dill
12 ounces Baby Spinach, washed and trimmed

1
Preheat the oven to 350 degrees F.
2
To make the meatballs~ place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3
While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 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, and add salt and pepper if needed. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
4
Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

1753

kcal

Calories

Fat

Carbs

252

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: To make the meatballs, 3/4 lb ground chicken, 1/2 lb chicken sausage, casings removed, 2/3 cup fresh white breadcrumbs, and more.

Yes, Barefoot Contessa'S Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barefoot Contessa'S Italian Wedding Soup

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