Ingredients for Barefoot Contessa's Italian Wedding Soup
- 1 pound ground chicken
- 1/2 pound sweet Italian chicken sausage, casings removed
- 1/2 cup fresh white breadcrumbs
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup milk
- 1 extra-large egg
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (for meatballs), plus more to taste
- 2 tablespoons good olive oil
- 1 cup chopped yellow onion (1 large)
- 1 cup chopped carrots (3 carrots)
- 1 cup chopped celery (2 stalks)
- 10 cups chicken stock, preferably homemade
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup small shell pasta
- 1/4 cup chopped fresh dill
- 10 ounces baby spinach
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How to Make Barefoot Contessa's Italian Wedding Soup
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine ground chicken, sausage, breadcrumbs, minced garlic, parsley, Pecorino Romano, Parmesan, milk, egg, salt, and pepper. Mix with a fork until just combined.
- Roll the mixture into 1- to 1 1/4-inch meatballs using a spoon or small cookie scoop. Place meatballs onto a parchment-lined baking sheet.
- Bake for 30 minutes, or until cooked through and lightly browned.
- While meatballs bake, heat olive oil in a large pot over medium-low heat. Add chopped onion, carrots, and celery and sauté until softened, about 5 minutes, stirring occasionally.
- Pour in chicken stock and white wine; bring to a boil. Reduce heat and simmer for 5 minutes.
- Add pasta to the simmering broth and cook for 6 to 8 minutes, or until tender.
- Stir in fresh dill and cooked meatballs. Simmer for 1 minute.
- Season with salt and pepper to taste.
- Add fresh spinach and cook for 1 minute, until just wilted.
- Ladle soup into bowls and top with extra grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
30g
Fat
20g
Carbs
9g
