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Italian wedding soup with chicken meatballs

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons extra-virgin olive oil, plus extra to serve

  2. 14 cups (3 1/2L) cold water

  3. 1 head curly endive, about 600g, or other green, such as silverbeet or chicory, cut into 1cm ribbons

  4. 1 small fennel bulb, halved, and cut into 1/2cm thick slices

  5. 250g zucchini, cut into 1cm pieces

  6. 3 teaspoons salt

  7. 1 stalk celery with leaves, cut into chunks

  8. small carrot, peeled, cut into chunks

  9. medium onion, cut into chunks

  10. 2 large cloves garlic, peeled

  11. Handful fresh basil leavesChicken meatballs

  12. 60g rustic white bread, about 1/4 ciabatta without crusts (weighed after removing crusts), torn into pieces

  13. Enough milk to just cover bread

  14. 250g chicken sausages, meat removed from casings

  15. 1 egg yolk, lightly beaten

  16. 1 tablespoon coarsely chopped flat-leaf parsley

  17. 2 tablespoons extra-virgin olive oil

  18. Crusty bread rolls, to serve

  19. Pecorino cheese shavings, to serve

Instructions Jump to Ingredients ↑

  1. To make soffrito, whiz all ingredients in a processor until finely chopped.

  2. Heat oil in a large saucepan over moderate heat, add soffrito and cook until dry, about 5mins. Stir in water, cover, and bring to a boil. Simmer for 15mins. Stir in curly endive, fennel, zucchini and salt. Cover and simmer for 1hr.

  3. Meanwhile, make meatballs. Place bread in a bowl and cover with milk to soak for a few minutes. Squeeze out moisture, shred and place in a bowl. Add sausage meat, egg and parsley, and season. Mix well, then shape with wet hands into small balls and set aside. Refrigerate for 30mins. Heat oil over moderate heat in a large frypan, add meatballs and cook until golden.

  4. Add meatballs to simmering soup and cook gently, uncovered, a further 5mins. Serve with crusty rolls, pecorino and extra oil, to drizzle.

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