Thursday, February 19, 2015

Italian Wedding Soup


It's damn cold here in Minnesota this week, we could all use something to warm us up! My mother-in-law is one hundred percent Italian and this is a staple soup in her house hold. It is the prefect soup to warm up with! Enjoy!


Italian Wedding Soup

30-40 one inch sausage meatballs 
2 cups shredded chicken
2 tbls olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced tomatoes
3/4 cups diced celery
10 cups chicken stock
1/2 cup dry white wine
1 cup small pasta like tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Heat olive oil in a soup pot, add the onion, carrots, tomatoes, and celery and saute them until they are soft, stirring occasionally. Next add the chicken stock and white wine and bring to a boil. Then add the pasta to the simmering broth and cook for 6 to 8 min, until pasta is tender. Add the dill and then meatballs and shredded chicken to the mix let simmer for one min, add salt and pepper to taste. Then mix in the spinach and let cook for one min, until the spinach is wilted! Once served in bowls add the parmesan and serve with some bread and butter!




Happy cooking!
love, Bethany 

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