Italian wedding soup
Prep time: 45 minutes
Cook time: 30 minutes
Jean Hunerlich of Davis was looking for an Italian wedding soup recipe. Nancy Siegel of Carmichael shares this recipe from "Barefoot Contessa Back to Basics" (Clarkson Potter, $35).
¾ pound ground chicken
½ pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
¼ cup freshly grated Pecorino Romano
¼ cup grated Parmesan, plus more for serving
3 tablespoons milk
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup minced onion
1 cup diced carrots, in ¼-inch pieces
¾ cup diced celery, in ¼-inch pieces
10 cups chicken stock
½ cup dry white wine
1 cup small pasta such as tubetini or stars
¼ cup minced, fresh dill
12 ounces baby spinach
Preheat oven to 350 degrees.
Place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt and ½ teaspoon pepper in a bowl and combine with a fork.
With a teaspoon, drop 1 to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
For the soup, heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot. Add the onion, carrots and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine, and bring to a boil.
Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with grated Parmesan.