Description
Barefoot Contessa Italian wedding soup combines hearty meatballs with delicate greens in a comforting broth. Rich Italian flavors blend perfectly, inviting you to savor each spoonful of this classic Mediterranean comfort dish.
Ingredients
Scale
- 0.75 lb ground chicken
- 0.5 lb chicken sausage, casings removed
- 1 extra-large egg, lightly beaten
- 10 cups chicken stock, homemade
- 12 oz (340 g) baby spinach, washed and trimmed
- 1 cup minced yellow onion
- 1 cup diced carrots (0.25-inch)
- 0.75 cup diced celery (0.25-inch)
- 1 cup small pasta (tubetini or stars)
- 2 tbsps good olive oil
- 0.5 cup dry white wine
- ⅔ cup fresh white bread crumbs
- 0.25 cup freshly grated Pecorino Romano cheese
- 0.25 cup freshly grated Parmesan cheese
- 0.25 cup minced fresh dill
- 3 tbsps chopped fresh parsley
- 3 tbsps milk
- 2 tsp minced garlic
- kosher salt
- freshly ground black pepper
Instructions
- Meatball Preparation: Blend ground chicken, Italian sausage, breadcrumbs, garlic, parsley, Parmesan, milk, egg, salt, and pepper. Form compact meatballs and distribute on parchment-lined baking sheet.
- Meatball Roasting: Bake at 350°F for 30 minutes until golden-brown and internal temperature reaches 165°F.
- Soup Base Creation: Sauté onions, carrots, and celery in olive oil until tender. Introduce chicken broth and white wine, bringing to a boil.
- Pasta Integration: Add pasta, cooking until al dente. Fold in roasted meatballs and fresh dill, allowing flavors to meld.
- Final Flourish: Stir in spinach leaves until they wilt. Taste and adjust seasoning with salt and pepper.
- Serving Suggestion: Ladle into bowls, garnishing with additional Parmesan cheese for a luxurious finish.
Notes
- Choose Quality Meat: Select fresh ground chicken and Italian sausage with balanced fat content for juicier, more flavorful meatballs.
- Meatball Handling Technique: Use a light touch when forming meatballs to prevent dense, tough texture; wet hands slightly to prevent sticking.
- Wine Selection Matters: Pick a dry white wine like Pinot Grigio or Sauvignon Blanc that complements the soup’s delicate flavors without overpowering.
- Temperature Control: Use an instant-read thermometer to ensure meatballs reach safe 165°F internal temperature without overcooking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg