Italian Wedding Soup
Thanks to our viewers for this Christmas dinner suggestion! Italian Wedding Soup is very popular in this region and can be made many different ways, but it’s a great way to warm up during the cold winter season and a perfect addition to your Christmas dinner.
Ingredients
Meatballs
- 1 lb ground beef
- 2 cloves garlic minced
- 1/4 cup onion finely chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Pecorino Romano
- 2 tbsp seasoned bread crumbs
- 1/4 cup minced parcely
Soup
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 2 large carrots chopped
- 3 stalks celery chopped
- 3 garlic cloves minced
- 8 cups chicken broth
- 1 cup acini or ditalini pasta cooked according to package directions
- 2 cups chopped escarole or spinach
- 2 cups shredded cooked chicken
Instructions
Meatballs
- Mix all the meatball ingredients in a large bowl and form tiny soup size meatballs. Place the meatballs on a baking sheet and cook at 350º for 10 minutes; set aside.
Soup
- Sauté onion, celery and carrot in olive oil until tender. Add garlic and cook 30 seconds more. Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.
- Add spinach, shredded chicken and meatballs and cook for another 30 minutes. Just before serving, add pasta. Serve with crusty bread and additional shredded cheese.