Italian Wedding Soup

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brown eyed baker

Total Time

2 hrs 15 mins

Prep Time

30 mins

Cook Time

1 hr 45 mins

Rating

(86)

Ingredients

6-8 servings

1 pound ground beef
1 small onion, grated
4 tablespoons grated Parmesan cheese
2 tablespoons Italian bread crumbs
1½ teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
2 egg whites
1 pound boneless skinless chicken breasts
2 tablespoons unsalted butter
1 small yellow onion, diced small
2 carrots, peeled and thinly sliced
2 ribs celery, trimmed and thinly sliced
1 clove garlic, minced
12 cups chicken broth
Salt & pepper to taste
¾ cup acini di pepi or other small pasta
8 ounces fresh spinach, chopped

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Preparation

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Step 1

Combine all ingredients for the meatballs and shape into small (½-inch) balls. Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.

Step 2

Meanwhile, place the chicken breasts in a large stockpot and fill with water until it is covering the chicken by at least one inch. Bring to a boil and cook until the chicken is completely cooked through, about 15 minutes. Turn off the heat and use tongs to remove the chicken to a large plate. Shred the chicken and set aside. Empty water from stockpot.

Step 3

Melt butter in the now-empty stockpot over medium heat. Add onion, celery, carrot, and garlic, and cook until the vegetables are tender, about 10 minutes.

Step 4

Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for approximately 30 minutes. Season to taste with salt and pepper.

Step 5

Gently add the meatballs to the soup and cook for 7 minutes. Add the pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add the shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.