my son and I just recently discovered the joy of making Italian Wedding Soup. I have never had it before or even thought about making it. A recipe and ingredients had arrived in a Blue Apron package so we gave it a go and loved it! I made a few tweeks to make it my own and even served it hot from the slow cooker on Easter. It was easy to modify for the slow cooker, but here is my version with a little help from son!
A wonderful way to spend time with your children is in the kitchen. The kitchen truly is the heart of the home. My boys open up to me while we spend time preparing meals. I discovered that my son has a skill for rolling meatballs perfectly. He made over 70 of these for our Easter dinner. I cheat and use a Norpro Stainless Steel Scoop that’s made for cookie dough. It allows you to easily make all your meatballs the same size which is essential if you expect all your meatballs to cook at the same time. Larger meatballs take longer, etc. One more thing about the meatballs, I use an egg in this recipe, but they can easily be made without the egg and still not fall apart. Enjoy!
- 16 Ounces of Ground Chicken
- 1 egg
- ½ Cup Parmesan Cheese
- ½ Cup Breadcrumbs
- 2 Cups Chopped Fresh Spinach ( You can use Escarole or another green)
- 4 cloves Garlic, minced
- 1 Large Onion, chopped
- 2 Stalks of Celery, chopped
- 2 Carrots, chopped
- 6 Cups of Chicken Broth
- ½ Cup Acini di Pepe (Or other small pasta)
- 1 Bunch of Fresh Parsley, stems removed
- Prepare all your chopped ingredients.
- Next in a medium bowl, combine ground chicken, ½ the onion, ¼ cup of Parmesan Cheese, 1 beaten egg, ½ the parsley(Chopped), and breadcrumbs. Season with salt and pepper.
- Combine and roll about 40+ meatballs that are 1 inch in diameter.
- In a large pot, heat 4 teaspoons of olive oil on medium heat.
- Add, carrots, celery, and remaining onion and garlic.
- Season with salt and pepper and saute about 3-4 minutes until the fragrance releases and the veggies have softened.
- Next add the chicken broth and heat to boiling.
- Once the soup boils carefully add your meatballs and Acini di Pepe. Reduce the heat to medium and simmer while stirring occasionally. About 5-6 minutes.
- Take a meatball out a test it to see if it's done!
- Finally stir in the spinach and season with salt and pepper. Reduce the heat to low and simmer for 2-3 more minutes.
- Top each bowl with remaining cheese and parsley!
You certainly can use store bought broth, but homemade is best! It’s so easy to make your own. Here is a post I did on How to Make Chicken Broth.You can also use frozen meatballs as well, but these are far more yummy and moist! I hope you enjoy!