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Italian wedding soup

marinmamacooks.com
  • minutes
  • Serves

INGREDIENTS

3/4 lb

ground chicken

1/2 lb

chicken sausage, casings removed - you want to use un-cooked chicken sausages, not the cooked ones. Go to your meat counter or butcher for this. They will even remove the casings for you if you ask.

2/3 cup

panko breadcrumbs

2 tsp

minced garlic (about 2-3 cloves)

3 tbsp

chopped fresh parsley leaves - I used Italian flat leaf parsley

1/4 cup

grated Pecorino Romano

1/4 cup

grated Parmesan

3 tbsp

milk - I used 1%

1

extra-large egg, lightly beaten

1 tsp

kosher salt, plus more to taste

1/2 tsp

freshly ground black pepper, plus more to taste

2 tbsp

good olive oil

1 cup

yellow onion, minced

1 1/2 cups

diced carrots (3 carrots), cut into ¼ inch pieces

3

celery stalks, cut into ¼ inch pieces

10 cups

chicken stock - if you have homemade stock, great! I did not, so I used 2.5 32 oz boxes of organic chicken stock.

1/2 cup

dry white wine

1 cup

small pasta such as Fregola Sarda, tubetini or stars - I used Fregola Sarda pasta as I wanted a chewier and firmer pasta.

1/4 cup

minced fresh dill

10 oz

baby spinach, washed and trimmed - I just used two 5oz (10oz total) containers of pre-washed spinach.