Description
Warm up with a bowl of Italian Wedding Soup that is cozy, hearty, and full of tender chicken meatballs. This classic favorite tastes like pure comfort in every spoonful.
Ingredients
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1 lb ground chicken
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1/3 cup grated Parmesan cheese
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1/3 cup plain breadcrumbs
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1 large egg
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 tablespoon olive oil
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1 small yellow onion, diced
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2 carrots, diced
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2 celery stalks, diced
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8 cups low-sodium chicken broth
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3/4 cup acini di pepe pasta
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3 cups fresh spinach or escarole, chopped
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Extra Parmesan and parsley for garnish
Instructions
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In a bowl, gently mix ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper, then form small meatballs.
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Heat olive oil in a large pot and brown the meatballs lightly on all sides, then remove and set aside.
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In the same pot, sauté onion, carrots, and celery until softened and fragrant.
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Pour in chicken broth and bring to a gentle boil.
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Return meatballs to the pot and simmer until cooked through.
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Add pasta and cook until tender.
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Stir in chopped spinach and cook until wilted.
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Ladle into bowls, garnish with Parmesan and parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American