Italian Wedding Soup

DF

In the winter I just can’t get enough of soup; if you read this blog regularly you can probably tell. I thought why not Italian Wedding Soup? I’ve never had a meatball I didn’t like.  Random thought, but do you think some old Italian lady had some leftover meatballs and pasta and thought well this isn’t quite enough for dinner, but if I add broth and vegetables I can make it stretch? I do, not sure why that matters, was just thinking that as I was typing this up.  Anyway if you love meatballs give this soup a try.

Food 043

Italian Wedding Soup

For the meatballs:
1 lb ground chicken
2/3 c panko bread crumbs
2 garlic cloves, minced
1 tsp rosemary, chopped
1 egg, beaten

For the soup:
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbs white wine
8 c chicken broth
1 lb escarole, remove thick stalks then chopped
1 c ditalini pasta

Preheat the oven to 350 degrees.  Place all of the ingredients for the meatballs in a large bowl, using your hands to mix until just combined. On a prepared baking sheet make 1 inch meatballs.  Bake for 20 minutes.

In a large pot heat olive oil over medium high heat.  Add the onion, carrots, celery and garlic, cook for 5 minutes.  Add wine and cook till reduced by half.  Add broth and escarole, bring to a boil then reduce to a simmer and cook for 10 minutes.  Meanwhile bring a large pot of water to boil and cook pasta according to package instructions.  Drain pasta and keep separate.  Add cooked meatballs to soup, cooking for another 5 minutes to infuse flavors into the soup.  Serve each bowl with some pasta and soup over the top.

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