Italian Wedding soup

Recipe courtesy of: Barefoot Contessa

¾ cupChopped Onions
¾ cup Chopped Celery
¾ cup Chopped Carrots
3 TBS Extra Virgin Olive Oil
5 cups Chicken Broth
½ cup White Wine
¾ cup Tubetini or Starts Pasta
1 Bag Baby Spinach

“Meatball ingredients”

½ lb chicken Sausage
¾ lb ground Chicken
½ cup Grated Pecorino Romano Cheese
2 TBS chopped Parsley
1 Egg
½ cup Bread crumbs
1 TBS crushed Garlic
Salt and Pepper

Mix the Chicken mixture with the Cheese, Parsley, Egg, Bread crumbs, crushed Garlic, Salt and Pepper. Drop TBS onto a baking tray and bake at 350 degrees for 10-15 mins
or until slightly browned. Meanwhile, sauté veggies in the oil until caramelized. Add in Chicken stock and wine. After a few mins, add the pasta, and cook for about 10 mins, then add in the meatballs, and the Spinach right before serving, after the Spinach is wilted, it’s ready to serve. Sprinkle with a little Parmesan cheese when serving.

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