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Italian Wedding Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 05/12/2020, viewed by 539
yield6 portionstotal time35m

This one pot soup is perfect for any cold night. The meatballs are filled with flavor, and the pasta and veggies add great texture. I added fresh thyme and dill, but feel free to try rosemary, oregano, parsley or whatever fresh herbs you like.

What you will need

FOR THE MEATBALLS

1 lb Ground Chicken

1/2 lb Raw Italian Chicken Sausage

1 large Egg

1/2 cup Panko Bread Crumbs

1/3 cup grated Parmesan

Pinch of Red Pepper Flakes, optional

2 tsp Dried Oregano

pinch Salt

pinch Black Pepper

1 tbsp Olive Oil

FOR THE SOUP

2 stalks Celery

1/2 Onion

3 cloves Garlic

2 large Carrots

1 Tbsp Olive Oil

.5 oz Fresh Dill

2 tsp Fresh Thyme

3/4 cup Acini di pepe

5 oz Spinach

8 cups Chicken Broth

(Nutritional facts 125 calories, 5.64 g fat, 10.82 g carbohydrates, 7.95 g protein, 49 mg cholesterol, 653 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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hop.

Cut off the ends of the celery, and slice lengthwise into strips and then chop.

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h half.

Slice off the ends off of the lemon, cut in half and then into 4 wedges each half.

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 into strips against the grain and then dice.

Cut the root and stem sides off of the onion. Slice in half and peel. Slice into strips against the grain and then dice.

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Cut the ends off of the carrots. Cut in half, and then chop.

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nd finely chop.

Smash the garlic with the flat side of the knife. Remove the papery skin, and finely chop.

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ing the herb.

Finely chop the dill. Try not to run over the knife too much to avoid bruising the herb.

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ttle bit into smaller pieces.

Pull the thyme stem through your fingers to remove the leaves. Chop up a little bit into smaller pieces.

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Add ground chicken and chicken sausage to a mixing bowl.

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Crack the egg into the bowl and add panko and parmesan.

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he optional crushed red pepper now if you prefer a little extra spice.

Add oregano, black pepper, salt and mix with a spatula or your hands. Add the optional crushed red pepper now if you prefer a little extra spice.

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m about two tablespoon-sized meatballs to the pot.

Heat olive oil in a heavy-bottomed pot and use a scoop or your hands to form about two tablespoon-sized meatballs to the pot.

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 the meatballs being fully cooked, they will finish cooking in the soup.

Cook the meatballs until browned on a few sides. Don't worry too much about the meatballs being fully cooked, they will finish cooking in the soup.

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s, garlic, and thyme.

Add oil to the same pot that you used for the meatballs, and add the veggies, garlic, and thyme.

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lucent, then begin pouring in the chicken broth.

Saute over medium-high heat for about 5-7 minutes or until onions are translucent, then begin pouring in the chicken broth.

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ring up to a boil.

Stir in the rest of the broth and add the pasta and meatballs to the pot. Bring up to a boil.

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Let the soup simmer for about 5-7 minutes or until the pasta is cooked.

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Stir in the spinach right before serving!

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Top the soup with parmesan, lemon, and dill!

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How to cook

Chicken

Eggs

Italian

Sausage

Meatballs

Cheese

Minced Meat

Italian Dinner

Green Garlic

Spinach

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