I love this Italian wedding soup and I love Barefoot for supplying me with this recipe. I’ve seriously never had a bad recipe with Barefoot, honestly, every recipe that I’ve tried from her turns out great. Maybe we’re kindred spirits or something, but I get her cooking, and I like it. I have her new book, Foolproof: Recipes You Can Trust, on my Christmas wish list, and I’m hoping that Santa delivers me a copy.
I saw Ina make this soup on her show, and she made it look so easy, (like she always does) that she inspired me to go and make a batch the next day. I’m so happy that I did because this soup is my new go-to chicken noodle soup. I’ve never been a huge chicken noodle soup fan because either the noodles were too soggy or there were dark stringy meat chunks in the soup. I ate it when I was feeling under the weather, but I’ll be frank, it was not my go-to soup of choice.
This is actually the perfect soup to serve up after a long day of skiing, (Carolyn, I can totally see you making this) or a long day at the office. It’s just a comforting and hearty soup. This soup can feed a crowd or serve a family of four for 2 nights. With all that being said, I’m not going to lie, this recipe has a lot of components, and it’s not something that you can just whip together last minute at the end of a long day. But, with all that being said, it’s worth it. The meatballs are the only part that takes some time. You can even make it easy on yourself and make the meatballs earlier in the day or even the day before. I think this would be an easy Monday night meal to throw together if you had pre-made the meatballs on Sunday afternoon. All you would have to do on Monday night is make the actual soup, which is super easy, and then throw in the meatballs. You might have to let the soup simmer a bit longer so that the meatballs warm up. I also think this is a great soup to serve up for Sunday night dinner and then be re-heated and served up on a busy Tuesday night. Don’t fret about your kids and the spinach, Eli and Zoe loved it in the soup, and Eli asked for seconds of the “green stuff.”
Italian wedding soup:
recipe from Barefoot Contessa Back to Basics
- 3/4 pound ground chicken
- 1/2 pound chicken sausage, casings removed – Use un-cooked chicken sausages, not 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 teaspoons minced garlic (about 2-3 cloves)
- 3 tablespoons chopped fresh parsley leaves – I used italian flat leaf parsley
- 1/4 cup grated Pecorino Romano
- 1/4 cup grated Parmesan
- 3 tablespoons milk - I used 1%
- 1 extra-large egg, lightly beaten
- 1 teaspoon kosher salt, plus more for taste
- 1/2 teaspoon freshly ground black pepper, plus more for taste
- 2 tablespoons good olive oil
- 1 cup yellow onion, minced
- 1 1/2 cups diced carrots (2-3 carrots), cut into 1/4 inch pieces
- 3 celery stalks, cut into 1/4 inch pieces
- 10 cups (80 ounces) 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
- 10-12 ounces baby spinach, washed and trimmed – I just used two 5oz (10oz total) containers of pre-washed spinach.
Pre-heat your oven to 350 degrees.
Let’s prep your ingredients for the meatballs. Mince your garlic, lightly beat the egg, wash and chop up your parsley, measure out your breadcrumbs, milk and cheeses.
- ground chicken
- chicken sausage
- 2/3 cup bread crumbs
- 2 teaspoons minced garlic
- 3 tablespoons chopped parsley
- 1/4 cup grated Pecorino Romano
- 1/4 cup grated Parmesan cheese
- 3 tablespoons milk
- 1 lightly beaten egg
- 1 teaspoon salt
- 1/4 teaspoon pepper