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Chicken Italian Wedding Soup
Sally

 We love this hearty soup on a cold winter night regardless if its for a wedding for not!

Ingredients:
For the chicken meatballs
  • 2 pounds of ground chicken
  • 3/4 cup of panko bread crumbs
  • 1 whole clove of garlic chopped
  • 1 large egg
  • 3 tablespoons milk
  • 1/2 cup of romano cheese grated

For the soup

  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1/2 chopped white onion
  • another whole clove of garlic chopped
  • 2 tablespoons of olive oil
  • 1/2 cup of white wine
  • 10 cups of chicken stock (low sodium without MSG)
  • 1 cup of pastina pasta
  • 1 bag of baby spinach
  • 1 tablespoon of fresh chopped dill
  • salt and pepper to taste

 

Directions:
  • mix first 6 ingredients into a bowl and mix gently, form into small 1 inch balls and place in a baking sheet with parchment paper.  Bake in a pre heated oven - 350 degrees until lightly brown -about 10 minutes.
  • While the meatballs are cooking, heat oil and add veggies to a large stock pot and saute them until translucent. Add white wine and chicken stock and bring to a boil. Add pastina and cook at a medium heat for 10 minutes.
  • Add chicken meatballs, dill and spinach and salt and pepper and cook another 10 minutes 
Click here to read the blog entry about this great recipe!
Chicken Italian Wedding Soup
Total Time:0 hour(s) 55 minutes
Prep Time:15 min.
Cook Time:40 min.
Level:Easy
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