Italian Wedding Soup With Chicken Meatballs Recipe

Name: Italian Wedding Soup With Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE SOFFRITTO; 1 stick celery with leaves, cut into chunks; 1/2 small carrot, cut into chunks; 1/2 medium onion, cut into chunks; 2 cloves garlic, peeled; 1/2 cup fresh basil leaves; None None FOR THE SOUP; 1 1/2 tbsp extra-virgin olive oil, plus additional, for drizzling; 1 None frisee lettuce (about 1 1/3 lbs), or other greens, such as chard or chicory, cut into thin ribbons; 1 small fennel bulb, halved and thinly sliced; 8 oz zucchini, cut into small dice; 1 tbsp salt; None None Crusty bread rolls and shaved pecorino cheese, to serve; None None FOR THE MEATBALLS; 2 oz ciabatta or rustic white bread without crusts, torn into pieces; None None Milk to just cover bread; 8 oz chicken sausages, meat removed from casings; 1 None egg yolk, lightly beaten; 1 tbsp coarsely chopped fresh flat-leaf parsley; 2 tbsp extra-virgin olive oil

Servings: persons

None None FOR THE SOFFRITTO
1 stick celery with leaves, cut into chunks
1/2 small carrot, cut into chunks
1/2 medium onion, cut into chunks
2 cloves garlic, peeled
1/2 cup fresh basil leaves
None None FOR THE SOUP
1 1/2 tbsp extra-virgin olive oil, plus additional, for drizzling
1 None frisee lettuce (about 1 1/3 lbs), or other greens, such as chard or chicory, cut into thin ribbons
1 small fennel bulb, halved and thinly sliced
8 oz zucchini, cut into small dice
1 tbsp salt
None None Crusty bread rolls and shaved pecorino cheese, to serve
None None FOR THE MEATBALLS
2 oz ciabatta or rustic white bread without crusts, torn into pieces
None None Milk to just cover bread
8 oz chicken sausages, meat removed from casings
1 None egg yolk, lightly beaten
1 tbsp coarsely chopped fresh flat-leaf parsley
2 tbsp extra-virgin olive oil

1
For the soffritto, process all ingredients in a food processor until finely chopped.
2
For the soup, heat oil in a large saucepan on medium heat. Add soffritto and cook about 5 mins or until dry. Add 3 1/2 quarts cold water. Cover and bring to a boil on high heat. Reduce heat to low; simmer for 15 mins. Stir in frisee, fennel, zucchini and salt. Cover and simmer for 1 hour.
3
Meanwhile, for the meatballs, place bread in a bowl. Cover with milk and soak for a few mins. Squeeze out moisture. Shred and place in a bowl. Add sausage meat, egg yolk and parsley. Season to taste. Mix well, then shape with wet hands into small balls. Refrigerate for 30 mins.
4
Heat oil in a large skillet on medium heat. Add meatballs and cook until golden all over.
5
Add meatballs to simmering soup and cook gently, uncovered, for 5 mins. Serve with crusty rolls, shaved pecorino and additional oil, for drizzling.

280

kcal

Calories

Fat

Carbs

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 20 ingredients. The key ingredients include: None None FOR THE SOFFRITTO, 1 stick celery with leaves, cut into chunks, 1/2 small carrot, cut into chunks, 1/2 medium onion, cut into chunks, and more.

Yes, Italian Wedding Soup With Chicken Meatballs 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.

Italian Wedding Soup With Chicken Meatballs

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