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Soup is my passion. 


 

 

A Cooking Adventure with Thom


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Ina Garten’s Italian Wedding Soup

Thom Hackett
Source: RecipeGirl.com (Adapted from Barefoot Contessa Back to Basics)

Servings: 8

 

 

This soup is UN-BELIEVABLY good. I'm addicted, and I'm afraid you might be at risk too.

 

Ingredients


MEATBALLS:
3/4 pound ground turkey
1/2 pound turkey sausage, casings removed
2/3 cup fresh white bread crumbs
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese
3 Tbsp. milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper

SOUP:
2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks)
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta)
1/4 cup minced fresh dill
8 ounces fresh baby spinach- trimmed, washed & patted dry
extra Parmesan cheese, for serving

Cooking Method


1. Preheat oven to 350 degrees F.

2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.

3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

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Prep for this soup first involves making the meatballs. Mix the (turkey & sausage) meatball ingredients and spoon the mixture onto a baking sheet.
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Baking the meatballs in the oven makes this entire process so much simpler than trying to saute 40 meatballs in a skillet. They’re done cooking after about 30 minutes.
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While the meatballs are cooking, you can prep the soup…chopped onion, carrot, and celery with chicken broth and wine. Pasta and fresh dill are added in toward the end.
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Your cooked meatballs are then slipped in. It’s set to simmer for a bit before adding in fresh spinach, giving it a taste and adding in any needed salt and pepper.
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Now, if this soup isn’t a meal in itself… I don’t know what is.

 

     
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