Italian Wedding Soup
Tiny chicken meatballs, greens, and pasta bobbing in golden broth, a comforting classic that feels like a hug.
Ingredients (serves 6)
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 1/2 cup grated parmesan
- 8 cups chicken stock
- 1 onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 3/4 cup small pasta
- 5 oz spinach
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Mix ground chicken, breadcrumbs, egg, half the parmesan, 1 minced garlic clove, salt, and pepper, then roll into 3/4-inch mini meatballs.
- 2
Cook diced onion, carrot, and celery in olive oil in a large pot over medium 5 minutes, adding remaining garlic for the last minute.
- 3
Pour in chicken stock and bring to a steady simmer.
- 4
Drop in the meatballs and simmer 8 minutes until cooked through.
- 5
Add the pasta and cook 8 minutes more until tender.
- 6
Stir in spinach until wilted, season, and serve with remaining parmesan.
