Ina Garten Italian Wedding Soup Recipe
Searching for the best Ina Garten Italian Wedding Soup Recipe? You are in the right place. This soup is a classic.
Ingredients
For the Meatballs:
1 pound ground chicken.
- 1 pound chicken sausage casing removed.
1 cup fresh breadcrumbs.
- 1/4 cup chopped fresh parsley.
1/2 cup grated Parmesan cheese.
- 3 tablespoons milk.
1 extra-large egg (beaten).
- 1 teaspoon kosher salt.
1/2 teaspoon black pepper.
- For the Soup:
2 tablespoons olive oil.
- 1 cup minced yellow onion.
1 cup diced carrots.
- 3/4 cup diced celery.
10 cups chicken stock.
- 1/2 cup dry white wine.
1 cup small pasta (like tubetti or stars).
- 1/4 cup chopped fresh dill.
12 ounces baby spinach (washed).
- For the Meatballs:
- 1 pound ground chicken.
- 1 pound chicken sausage casing removed.
- 1 cup fresh breadcrumbs.
- 1/4 cup chopped fresh parsley.
- 1/2 cup grated Parmesan cheese.
- 3 tablespoons milk.
- 1 extra-large egg beaten.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- For the Soup:
- 2 tablespoons olive oil.
- 1 cup minced yellow onion.
- 1 cup diced carrots.
- 3/4 cup diced celery.
- 10 cups chicken stock.
- 1/2 cup dry white wine.
- 1 cup small pasta like tubetti or stars.
- 1/4 cup chopped fresh dill.
- 12 ounces baby spinach washed.
Instructions
Make the Meatball Mix
- Put the chicken and sausage in a bowl. Add breadcrumbs, parsley, and Parmesan. Pour in the milk and beaten egg. Add salt and pepper. Use your hands to mix gently. Do not overmix the meat. This keeps the meatballs very tender.
Shape and Bake
- Preheat your oven to 350°F. Line a tray with parchment paper. Roll the meat into small balls. They should be about 1 inch wide. Place them on the tray. Bake for 30 minutes until brown.
Sauté the Vegetables
- Heat olive oil in the large pot. Add the onion, carrots, and celery. Cook over medium heat. Stir them for about 8 minutes. The vegetables should be soft.
Add the Liquids
- Pour the chicken stock into the pot. Add the white wine. Bring the liquid to a boil. This builds a deep flavor base.
Cook the Pasta
- Add the small pasta to the pot. Lower the heat to a simmer. Cook for about 6 to 8 minutes. The pasta should be soft but firm.
Finish with Greens
- Add the baked meatballs to the soup. Stir in the fresh baby spinach. Add the fresh dill. Cook for 1 minute until spinach wilts. Season with extra salt if needed.
Notes
- Use fresh herbs: Fresh dill and parsley make it taste better.
- Don't overcook pasta: It will swell up in the broth.
- Small meatballs are best: Keep them bite-sized for every spoonful.
- Quality stock matters: Use a good brand of chicken stock.
- Bake the meatballs: This removes extra grease from the soup.
- Add wine: A splash of white wine adds great acidity.
- Toast the bread: Making your own breadcrumbs adds more texture.