Italian Wedding Soup
Ingredients:
Meatballs-
3/4 pound ground turkey
1/2 pound sausage, casings removed
2/3 cup panko bread crumbs
2 teaspoons minced garlic
1/4 cup fresh italian parsley, chopped
1/2 cup grated parmesan cheese
3 tablespoons milk
1 large egg, beaten
salt and black pepper
Soup-
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced celery
10 cups chicken broth
1/2 dry white wine (If you are uncomfortable cooking with wine you can substitute additional chicken broth)
1 cup small shell pasta
1/4 minced fresh dill
8 ounces baby spinach
Preheat oven to 350 degrees. To prepare your meatballs place ground meats, panko, garlic, parsley, parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. Drop 1-inch meatballs onto a sheet pan lined with parchment paper; making about 40 meatballs. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
To prepare the soup heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and sauté until softened, 5-6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6-8 minutes, until 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 spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and enjoy!
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Hi! Your Italian wedding soup has been nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #32).
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