Wedding Soup
(Zuppa Di Nozze)
Ingredients:
For the Meatballs:
1 cup panko, or 1 slice white bread chopped to crumbs in a food processor
1/2 cup milk
1 lb ground chicken breast
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/3 cup shredded Parmigiano cheese
2 cloves garlic, finely minced or pressed through a garlic press
2 tablespoons fresh parsley, chopped
1 egg, lightly beaten
For the Soup:
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 stalks celery, finely chopped
3 carrots, finely chopped
8-10 cups chicken stock
1/2 cup white wine
Handful small pasta, such as macaroni or mini shells
2 large handfuls spinach
Directions:
Preheat oven to 350°F.
Place bread crumbs in a large bowl and pour in milk.
Add in the rest of the ingredients and mix everything gently with a fork.
Use a small cookie scoop to make 2 inch meatballs.
Place on a parchment lined baking sheet and bake for 30 minutes, or until fully cooked.
While the meatballs cook, heat olive oil in the bottom of a large pot and add in onion, celery, and carrots.
Cook over medium-low heat until tender, about 10 minutes.
Pour in the stock and bring to a boil.
Add in pasta, and cook for 2 minutes less than it calls for on the pasta instructions.
Reduce the heat to low.
Add in meatballs and spinach. Serves 3-4 people.