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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Susa

Category:
Category:

Ingredients:  
Ingredients:  
For the Meatballs:
3/4 Lb. ground turkey
1/2 Lb. chicken or turkey sausage, casings removed
2/3 cup bread crumbs (I use Italian or garlic and herb)
2 cloves garlic, finely chopped/minced
3 Tbsp. fresh parsley, chopped
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
3 Tbsp. milk
1 egg, lightly beaten
Salt and freshly ground black pepper

For the Soup:
2 Tbsp. olive oil
1 medium yellow onion, chopped
3 carrots, diced, about 1 cup
2 stalks celery, cut into 1/4-inch pieces
8-10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta
1/4 cup fresh dill, finely chopped
12 oz. baby spinach, washed and stems removed (I give it a rough chop)

Directions:
Directions:
* Preheat oven to 350
For the Meatballs:
* Place the ground turkey, sausage, bread crumbs, garlic, parsley, Pecorino cheese, Parmesan cheese, milk, egg, 1 tsp. salt and 1/2 tsp. pepper in a bowl and gently combine.
* Using your hands, make 1 inch to 1 1/4-inch meatballs and place on a baking sheet lined with foil. (You should have around 40 meatballs).
* Bake the meatballs about 25 minutes, until cooked through and lightly browned. Set aside.
For the Soup:
* In a large soup pot, heat the olive oil over medium-low heat.
* Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
* Add the chicken broth and wine and bring to a boil.
* Add the pasta to the broth and reduce to a simmer. Cook 6-8 minutes, until the pasta is tender.
* Add the dill and the meatballs to the soup mixture and simmer 1 minute.
* Taste for salt and pepper and add more according to your taste. Add more chicken broth if you want it more soupy.
* Stir in the fresh spinach and cook 1 minute, just until the spinach is wilted.
* Ladle into soup bowls and sprinkle each serving with grated Parmesan.

Personal Notes:
Personal Notes:
This soup has great flavor and is great on a cold night. The recipe makes about 8 servings and is great for leftovers the next day.

 

 

 

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