Italian Wedding Soup Recipe*

By Roger829

Ingredients

• soup:
• 2 eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons 2% milk
• 4 garlic cloves, minced
• 4 teaspoons grated onions
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon grated lemon peel
• 1 1/2 pound 1-1/2 ground chicken, or ground turkey
• 2 tablespoons olive oil
• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 2 small onions, chopped
• 6 garlic cloves, minced
• 4 cartons (26 ounces each) chicken stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup 1-1/2 acini di pepe pasta
• 2 packages (10 ounces each) fresh spinach
• additional minced fresh parsley and grated Parmesan cheese

Preparation

Step 1

In a large bowl, combine the first 10 ingredients.
Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.

For soup, in a stockpot, heat oil over medium-high heat.
Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender.
Add garlic; cook 1 minute longer.

Stir in stock, salt and pepper; bring to a boil.
Drop meatballs into soup; cook, uncovered, 10 minutes.
Gently stir in pasta; cook 10-12 longer or until meatballs are cooked through and pasta is tender.

Stir in spinach. Top servings with parsley and cheese. Yield: 12 servings (5 quarts).