| | Soups, Stews & Chili | | Italian Wedding Soup (print) | | Provided By: Katie | | Description: | | Ingredients | Meatballs:
1lb ground chicken
1 pack (5 links) chicken sausage (I used spinach & feta), cut out of casing
2 heaping spoons minced garlic
1/2 canister Romano breadcrumbs
1/2 canister parmesan & Romano cheese
2 eggs
4T milk
2T fresh chopped parsley
Pepper, salt
Soup:
3 boxes Chicken Stock
1 box Vegetable Stock
2 Knorrs Bullion Cubes
1.5c White cooking wine
1 box (dry) Ditalini pasta
1/2 bag frozen carrots
1 large white onion diced
3-4 stalks diced celery
2T olive oil
1/2 stick butter
Garlic salt, onion powder, pepper
2c. Fresh spinach, washed and chopped | | Directions | Mix everything for the meatballs together. Form into 1-in (ish) meatballs on a foil covered cookie sheet. Bake at 3:50 for about 30 minutes until cooked.
Heat olive oil and milk butter into it. Cook onions and celery for about 5 minutes, add carrots for another 5 minutes. Put all ingredients EXCEPT noodles and spinach in the pot and bring to a boil. Add noodles and continue boiling until they're al-dente. Add in cooked meatballs and spinach at the very end. Simmer for 1 to 2 minutes until spinach gets wilted. | | Notes | | |
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