Wedding Soup

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: Makes about 45 meatballs, depending upon the size

6 -8 servings of soup

Ingredients

Meatballs

• 1 pound ground chicken

• 1/2 cup breadcrumbs

• 1 teaspoon: oregano, basil, thyme, salt

• 1/2 teaspoon pepper

• 1/4 cup Parmesan

• 2 - 3 cloves garlic, crushed

• 1 egg, beaten

Wedding Soup

• 8 cups no sodium chicken stock

• 1 onion, diced

• 2 - 3 carrots, peeled & diced

• 2 - 3 stalks of celery, diced

• 2 - 3 cloves of garlic, minced

• 2 bay leaves

• 1 sprig of rosemary, thyme, or oregano

• 2 cups of spinach, chopped

• Salt & pepper

• Acini di pepe

Steps

Meatballs

1. Let the ground chicken and egg come to room temperature

2. In the meantime, combine the breadcrumbs, oregano, basil, thyme, salt, pepper, Parmesan, and garlic together in a small bowl.

3. Add the egg and breadcrumb mix with the ground chicken and mix together until combined; do not overmix or meatballs will become tough.

4. Form meatballs into small, similar sizes; we make ours about 1/2 - 1 tablespoon, or 40 grams.

5. Heat olive oil in a Dutch oven or pot. Brown the meatballs on 2 sides, about 2 minutes per side. Remove the meatballs and set aside.

Wedding Soup

1. Add more olive oil to the pot. Sauté onions, carrot, and celery until softened and translucent, about 5 minutes. Add garlic and saute for another 30 seconds to 1 minute.

2. Add chicken stock, meatballs, bay leaves, rosemary, salt and pepper. Bring to a boil, then simmer for 9 - 12 minutes.

3. Stir in the chopped spinach at the end and cook for 1 minute to wilt and heat through.

4. Add salt and pepper to taste.

5. Cook acini di pepe separately per directions on the box. We recommend cooking the acini di pepe separately so that, if you have leftovers, the pasta does not absorb all of the liquid while sitting in the fridge.

To Serve

Add the acini di pepe into your bowl and pour over a few ladles of soup. Grate fresh parmesan on top.