Italian Wedding Soup #dinner #soup

This simple Italian wedding soup is one of my preferred noodle soup recipes! It's warm, comfortable thus welcoming. This healthy solace nourishment is loaded up with remarkable hues, surfaces and flavors. You can make a pot of this natively constructed Italian soup in about an hour! On the off chance that there are scraps, the flavors in the juices keep on merging together and become progressively delicious.

The name of this soup alludes to the marriage between two of the primary fixings: the green veggies (spinach or kale) and the meat (chicken meatballs or frankfurter), and the excellent flavors created by this coupling.

Italian wedding soup There is some contradiction on whether it began in Italy or in Spain. In any case, it was acquainted with America by Italian foreigners from Naples.

Also try our recipe Cabbage Soup

This provincial noodle soup is pressed with excellent hues, flavors and surfaces. Appreciate a warm generous bowl of this solid tasty soup. With regards to comfort nourishment, this recipe is a genuine victor!

INGREDIENTS
MEATBALLS

• 1 pound ground chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup Panko breadcrumbs
• 1 tablespoon fresh Italian parsley leaves, chopped
• 2 tablespoons olive oil
• 1 large egg
• 1 garlic clove, pressed or minced
• 1 teaspoon dried onion flakes
• 1/2 teaspoon dried oregano
• 1/2 sea salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon crushed red pepper flakes

SOUP

• 2 tablespoons virgin olive oil
• 1 1/4 cups yellow onion, chopped
• 1 1/4 cups petite carrots, sliced
• 1 1/4 cups celery, chopped
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh sage, chopped
• 12 cups chicken broth or chicken stock
• 1/2 cup basil pesto, homemade or store-bought
• 3 tablespoons lemon juice
• 12 ounces baby spinach, stems removed (or baby kale, chopped)
• Salt to taste
• Pepper to taste
• 1 pound short-cut pasta
• 1 1/2 cups shaved Parmesan cheese

INSTRUCTIONS
CHICKEN MEATBALL RECIPE

1. Adjust oven rack to the center position  Heat oven to 400 F.
2. Add all ingredients to a mixing bowl. With a spoon or spatula, mix everything together.
3. Use a small stainless-steel scoop (or clean hands) to form 35 chicken meatballs. Place the pieces on a lined baking tray, leaving a bit of space between each.
4. Bake for approximately 25 minutes, or until oven baked meatballs are golden and done.

SOUP

1. In heavily salted water, boil the pasta al dente according to package instructions.
2. In a large heavy pot, saute onion in olive oil over medium/high heat for about 5 minutes or until the onions begin to caramelize. Reduce the heat to low. Add the carrots, celery and herbs to the pot. Saute for another 5 minutes. Add the pesto, lemon juice and broth. Simmer over medium heat for 15-20 minutes.
3. Stir the spinach into the soup so that all leaves are completely submerged in the broth. Simmer another 5 minutes so the leaves can wilt. Remove from heat. Season with salt and pepper to taste. Add the meatballs and noodles to the pot. If desired, add a light drizzling of olive oil over the top.
4. Ladle the soup into bowls. Garnish with shaved Parmesan and wedges of fresh lemon.

Read more our recipe : Pumpkin Streusel Bars

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