Italian Wedding Soup

I love wedding soup, and this recipe was no exception.  The meatballs had really good flavor, and, overall, it was very simple to make.  I made the meatballs on Sunday so that on Monday I just had to throw the rest of the ingredients together.

3/4 lb ground turkey
1/2 lb italian turkey sausage, casings removed and crumbled
2/3 c panko (or other white bread crumbs)
2 t minced garlic
2 T fresh parsley
3 T milk
1 large egg, lightly beaten
1/2 c grated Parmesan
Salt and pepper, to taste

2 T olive oil
1 c minced onion
1 c diced carrots
3/4 c diced celery
10 c chicken stock (I think I only used about 6 cups - J doesn't like a ton of extra broth)
1/2 c dry white wine
1 c small pasta (I used orzo)
12 ou baby spinach, washed and trimmed

Preheat oven to 350.

In a medium bowl mix all ingredients for the meatballs.  Drop them by the teaspoon onto a sheet lined baking pan. Bake for about 30 minutes, until slightly browned.  Set aside.

Heat olive oil over medium-low heat in a large pot or dutch oven. Add onions, carrots and celery and saute until softened, about 5 minutes.  Add chicken stock and wine and bring to a boil, then add the pasta and cook until tender.  Drop in the meatballs and simmer about 1 minute, then check for seasonings and mix in the spinach and cook until wilted.

Serve sprinkled with Parmesan cheese.


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