Ingredients Jump to Instructions ↓

  1. Meatballs:

  2. 3/4 pound ground chicken

  3. 2 mild Italian sausages , casings removed

  4. 1/2 cup plain bread crumbs

  5. 1/4 cup Parmesan cheese , plus additional to sprinkle over the soup

  6. 1/4 cup Pecorino Romano cheese

  7. 2 Tablespoons chopped fresh Italian parsley

  8. 3 Tablespoons whole milk

  9. 1 egg, slightly beaten

  10. Soup:

  11. 8 ounces small pasta (small tube pasta, baby bow ties, or small shells)

  12. 4 quarts homemade or store-bought organic chicken broth

  13. 3 cups baby spinach

  14. 16 chives (garnish)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 F.

  2. Combine the ground chicken , sausage , bread crumbs, Parmesan cheese , Romano cheese, parsley, milk, and egg in a bowl. Mix well.

  3. Line a baking pan with parchment paper. Using a teaspoon, drop meatballs onto the baking pan, spaced about 2 inches apart. Bake for 30 minutes, until lightly browned.

  4. Cook the pasta according to the package directions, drain, rinse, and set aside.

  5. Bring the chicken stock to a gentle boil. Add the cooked pasta. Add the meatballs, and simmer for 1 minute. Add the spinach and bring back up to a gentle boil. Cook for 1 minute. Taste for enough salt, and adjust the seasoning.

  6. Ladle into warm bowls, sprinkle on plenty of Parmesan cheese, and garnish with chives .

  7. Yield: 6 to 8 servings Recipe Source: "Cristina Ferrare's Big Bowl of Love" by Cristina Ferrare (Sterling Epicure, an imprint of Sterling Publishing Co., Inc.)

  8. Revised Italian Wedding Soup Recipe Photo © 2011 Todd Porter and Diane Cu, licensed to, Inc.

  9. Suggested Related Recipes • Albondigas Soup (Mexican Meatball Soup) Recipe • Chicken Meatball Chili Soup Recipe • Chicken Mulligan Stew Recipe • Chicken Spinach Tortellini Soup Recipe • Corn Chowder Recipe • Seafood Pasta Chowder Recipe


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