ITALIAN WEDDING SOUP

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ITALIAN WEDDING SOUP

This is my favorite soup ever. Was excited to try your recipe. It turned out ok. Next time I think I will make the broth from scratch, like I do with all my soups. And just use the chicken from that. The broth gave it a very weird taste. But we ate it anyway. Thanks for the recipe!! 

INGREDIENTS:

FOR THE MEATBALLS:

• 1poundground beef
• 1small onion(grated)
• 4tablespoonsgrated Parmesan cheese
• 2tablespoonsItalian bread crumbs
• ½teaspoonsdried parsley
• 1teaspoondried basil
• 1teaspoonsalt
• 2egg whites

FOR THE CHICKEN:

• 1poundboneless skinless chicken breasts

FOR THE SOUP:

• 2tablespoonsunsalted butter
• 1small yellow onion(diced small)
• 2carrots(peeled and thinly sliced)
• 2ribs celery(trimmed and thinly sliced)
• 1clovegarlic(minced)
• 12cupschicken broth
• Salt & pepper to taste
• ¾cupacini di pepi or other small pasta
• 8ouncesfresh spinach(chopped)

DIRECTIONS:

1. Frist Combine all ingredients for the meatballs and shape into small (½-inch) balls. 
2. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 1 hour.
3. Then Meanwhile, place the chicken breasts in a large stockpot and fill with water until it is covering the chicken by at least one inch. 
4. Bring to a boil and cook until the chicken is completely cooked through, about 15 minutes. Turn off the heat and use tongs to remove the chicken to a large plate. Shred the chicken and set aside. Empty water from stockpot.
5. Melt butter in the now-empty stockpot over medium heat. Add onion, celery, carrot and garlic, and cook until the vegetables are tender, about 10 minutes.
6. Then Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. 
7. Season to taste with salt and pepper.
8. Gently add the meatballs to the soup and cook for 7 minutes. Add the pasta and cook for an additional 6 minutes. 
9. Add spinach and cook for an additional 3 minutes. 
10. Add the shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.

Recipes adapted from :   foodnetwork.com