Friday, March 6, 2009


Could be the weather - Winter just won't let go and let Spring.

I could have more than one Bowl of this.

Image from check out her site also

Italian Wedding SoupIngredients:For the meatballs:3/4 lb. ground chicken1/2 lb. Italian sausage2/3 cup fresh white bread crumbs2 tsp. minced garlic3 tbsp. chopped fresh parsley1/4 cup grated Romano cheese1/4 cup grated Parmesan cheese3 tbsp. milk1 egg, lightly beatenKosher salt and black pepper
For the soup:2 tbsp. olive oil1 cup minced yellow onion1 cup 1/4-inch diced carrots3/4 cup 1/4-inch diced celery8 cups reduced-sodium chicken broth1/2 cup dry white wine1 cup small pasta (I used ditalini)1/4 cup minced fresh dill7 oz. baby spinach, washed and trimmed
Directions:Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten

No comments:

Post a Comment