Italian Wedding Soup

By ccavaletti

Ingredients

• MEATBALLS:
• 2 eggs, lightly beaten
• 1/3 c grated Parmesan cheese
• 1/4 c dry bread crumbs
• 2 Tbsp minced fresh parsley
• 2 Tbsp 2% milk
• 4 garlic cloves, minced
• 4 tsp grated onion
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp grated lemon peel
• 1-1/2 lbs ground chicken
• SOUP:
• 2 Tbsp olive oil
• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 2 small onions, chopped
• 6 garlic cloves, minced
• 4 cartons (26 oz each) chicken stock
• 1 tsp salt
• 1 tsp pepper
• 1-1/2 c acini di pepe pasta (I used ditalini)
• 2 pkg (10 oz each) fresh spinach
• Additional minced fresh parsley and grated Parmesan cheese

Details

Servings 12

Preparation

Step 1

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

For soup, in a stock pot, 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 minutes longer or until meatballs are cooked through and pasta is tender.

Stir in spinach. Top servings with parsley and cheese.

Makes 5 quarts

**I used frozen meatballs.

From Taste of Home, September/October 2014