Wedding Soup

Summary

Perfect for lunch, just add a loaf of French bread and a bit of the white wine used in the recipe.

Recipe Details

Serves: 8
Difficulty: Easy
Prep: 20 Minutes
Cook: 40 Minutes
Budget: $0-10

Ingredients

1 Pound Ground Chicken
1 Large Turkey Sausage Casing Removed
2 Cloves Garlic Minced
2 Tablespoons Parsley Chopped
1/4 Cup Pecorino Romano Cheese Grated
1/4 Cup Parmasean Cheese Grated
1/4 Cup Milk
1 Large Egg
1 Teaspoon Salt
1/2 Teaspoon Black Pepper Freshly Ground
2 Tablespoons Olive Oil
1 Large Onion Chopped
2 Large Carrots diced about 1" pieces
2 Stalks Celery Diced abou 1" pieces
2 Cloves Garlic Minced
3/4 Cup Dry White Wine
3 Quarts Chicken Stock
3/4 Cup Smallest Farro Pasta
4 Tablespoons Dill Fresh Chopped
1 Cup Spinach Frozen
Salt and Pepper to Tasts
Parmasean Cheese Grated

Login or Sign Up to add these to your shopping list.

Change Yield

Directions

1. Preheat the oven to 350 degrees F. Prepare a cookie sheet for the chicken balls, covered with aluminum foil for easy cleanup, and set aside.
2. Place the ground chicken into a bowl. Turn on food processor. With machine running add the garlic, and once garlic is minced add the onion as well. Place processed garlic and onion into the bowl along with the chicken.
3. Cut the turkey sausage into 1” pieces and process in the food processor, along with the parsley, until well minced and combined. Add turkey and parsley to bowl with the chicken, along with the two cheeses, milk, egg, salt and pepper. Mix thoroughly with hands.
4. I use a small ice cream scoop dipped in cold water to make the scoops. I place them on the cookie tray, wet my hands and roll each ball gently. I get about 45 balls from this recipe. Place the tray in the oven and bake for 20 minutes, or until brown. Turn each ball over and bake for another 10 minutes. Remove from oven and set aside.
5. While the balls are in the oven prepare the soup. In a hot soup pot add red pepper flakes. Add the olive oil, onions and salt and cook over medium heat until translucent and golden. Add the garlic and cook until fragrant. Add the carrots and celery and cook a bit longer, then add the white wine to deglaze the pan.
6. Once the wine smell disappears add the chicken broth and cook until it begins to boil. Add the farro pasta and simmer the broth for about 8 minutes, or until the pasta is almost done. Add the meatballs and heat them through. Add the chopped dill and spinach and cook for a couple of minutes, checking the seasonings and adding salt and pepper if desired.
7. Serve with freshly grated Parmesan cheese and enjoy!