Italian Wedding Soup with Chicken Meatballs

Clock Icon 70 minutes |
Servings: 8 |
Prep: 25 minutes |
Cook: 45 minutes

Ingredients

Meatballs
  • 1/2 cup (125 mL) minced onion
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (60 mL) Panko crumbs
  • 2 Tbsp (30 mL) minced fresh flat leaf parsley
  • 1 tsp (5 mL) sea salt
  • 1/2 tsp (2 mL) fresh cracked pepper
  • 1 large Countryside Farms Vita egg, lightly beaten
  • 1 lb (450 g) ground chicken
Soup
  • 2 Tbsp (30 mL) olive oil
  • 1 medium Peak of the Market onion, chopped
  • 2 Peak of the Market carrots, peeled and diced
  • 1 clove garlic, minced
  • 2 celery stalks, diced
  • 1/2 cup (125 mL) dry white wine
  • 12 cups (3 L) chicken stock
  • 1 cup (250 mL) small pasta (eg. Acini de pepi, Orzo, small shells)
  • salt & pepper to taste
  • 1/4 cup (60 mL) minced fresh dill
  • 1 package (300 g) baby kale or spinach, washed and trimmed

Method

Meatballs

  1. Preheat oven to 375F
  2. In a large bowl, stir together the onion, garlic, Parmesan, Panko crumbs, parsley, salt, pepper and egg until well mixed. Stir in ground chicken.
  3. Line a baking sheet with parchment paper.
  4. Shape the chicken mixture into 1/2 inch meatballs (about 36 meatballs) and put them on the baking sheet. The meatballs do not have to be perfectly round and can be placed close together.
  5. Bake meatballs for 30 minutes; set aside. (Cooked meatballs can be frozen to use later).

Soup

  1. In a large stockpot, heat oil over medium-high heat.
  2. Add onions, carrots, celery and garlic. Stir cook until tender, but not soft.
  3. Add wine and chicken stock; bring to a boil. Turn heat down to simmer, and cook covered for 30 minutes.
  4. Add pasta and cook for 5 minutes.
  5. Add the meatballs to the soup and simmer for 1 minute. Taste the soup and adjust salt & pepper.
  6. Stir in the dill and fresh kale or spinach and cook until just wilted (about 1 minute).
  7. Ladle Soup into bowls, top with more Parmesan cheese and serve with crusty bread.

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