Baby K's Italian Wedding Soup

Author: Kathy Schowe

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Baby K's Italian Wedding Soup

ingredients:

Meatballs

• 2 pounds ground chicken thighs
• 1 ½ pounds ground pork sausage
• 8 slices bacon chopped
• 1 ½ cups bread crumbs
• 1  cup grated  parmesan or Romano
• 1 cup  milk
• 2  egg
• 1 teaspoon dried oregano
• 1 teaspoon ground pepper
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes

Wedding Soup

• 3 tablespoons olive oil
• 1 large onion chopped
• 2 chopped scallions
• 2 carrots chopped
• 2 stalks celery chopped
• 5 cloves garlic crushed
• 1 ½ cup white wine
• 2 quarts chicken broth
• 1 pound frozen spinach
• 1 cup dry tiny pasta like stars or Israeli couscous
• 1 teaspoon dried oregano
• salt & pepper to taste
• ½ teaspoon red pepper flakes
• ½ cup grated parmesan or Romano
• ½ cup chopped fresh basil

instructions:

How to cook Baby K's Italian Wedding Soup

1. Preheat oven to 375°.
2. In a small bowl mix the bread crumbs with the milk, eggs, oregano, and salt & pepper. Set aside.
3. In a large bowl add the chicken, pork and finely chopped bacon. Mix in the bread crumb mixture. Add in the parmesan cheese, a little more salt & pepper, and the red pepper flakes.
4. Form the meat mixture into small meatballs ad place on a baking sheet lined with parchment paper.
5. Bake at 375° for 17 minutes.
6. Remove from the oven and set aside.
7. Sauté the onions, scallions, carrots, and celery for 10 minutes. Add in the crushed garlic and cook for 2 minutes.
8. Add in the white wine and cook down for 10 minutes.
9. Mix in the chicken broth and then toss in the frozen spinach and stir.
10. Add in the dried pasta, oregano, salt & pepper and cook for 6 minutes.
11. Add the meatballs to the pot and heat through. Serve in bowls garnished with cheese and chopped basil.

NOTES:

Tender chicken & pork meatballs highlight this flavorful Italian Wedding Soup!

Created using The Recipes Generator