Yummy Italian Wedding Soup gets kicked up a notch with the addition of Italian Sausage and spinach.

Italian Wedding Soup Recipe

 

Italian Wedding Soup is a comfort food favorite in many households, and this version is packed with flavor. The little chicken meatballs are far from bland, thanks to a nice little kick from Italian sausage. The pasta stretches the soup and makes it filling while the spinach adds color and nutrition. Serve with Italian bread and a salad for a hearty meal.

Italian Wedding Soup Recipe


Meatballs:
3/4 pound ground chicken
2 mild Italian sausages, casings removed
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, plus additional to sprinkle over the soup
1/4 cup Pecorino Romano cheese
2 Tablespoons chopped fresh Italian parsley
3 Tablespoons whole milk
1 egg, slightly beaten

Soup:
8 ounces small pasta (small tube pasta, baby bow ties, or small shells)
4 quarts homemade or store-bought organic chicken broth
3 cups baby spinach
16 chives (garnish)

Preheat the oven to 350 F.

Combine the ground chicken, sausage, bread crumbs, Parmesan cheese, Romano cheese, parsley, milk, and egg in a bowl. Mix well.

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Line a shallow baking pan (jelly roll pan) with parchment paper or silicone baking mat. Using a teaspoon, drop meatballs onto the baking pan, spaced about 2 inches apart. Bake for 30 minutes, until lightly browned.

Cook the pasta according to the package directions, drain, rinse, and set aside.

Bring the chicken stock to a gentle boil.

Add the cooked pasta. Add the meatballs, and simmer for 1 minute. Add the spinach and bring back up to a gentle boil. Cook for 1 minute. Taste for enough salt, and adjust the seasoning.

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Ladle into warm bowls, sprinkle on plenty of Parmesan cheese, and garnish with chives.

Yield: 6 to 8 servings
Recipe Source: “Cristina Ferrare’s Big Bowl of Love” by Cristina Ferrare (Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)

Italian Wedding Soup Recipe Photo © 2011 Todd Porter and Diane Cu, licensed to Peg’s Home Cooking

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