Italian Wedding Soup

I watched my 11-month-old nephew, Ryder, yesterday while my sister worked. She had to be in at 6:30am so I was up at 5:30am in order to meet her at our standard meeting place by 6am. Ryder and I rode to my house and I made breakfast for him (scrambled eggs with a side of raspberry yogurt) and we played for 3 hours. When he decided around 9:30 that it was nap time I decided to nap too. After all I haven’t even been getting out of bed until about 9:00 since my son has been out of school for the past week and I was wiped out. I slept for an hour and Ryder slept for about 30 minutes longer (good boy!).

Since I had gotten up so unusually early I felt like it was dinner time when I woke up and decided to make soup for lunch. I had watched a Barefoot Contessa episode on Food Network the day before where she made Italian wedding soup and when I looked up the ingredients I realized that I had everything but the chicken sausage to mix with it so I searched for other variations of the soup. The recipe I settled on was a mix between two recipes. One from Ina Garten and the other from Giada De Laurentiis.

It was tasty. The meatballs were juicy and flavorful. The spinach was good. The alphabets were fun. It was also baby friendly!! My nephew ate 2 meatballs and about 1/2 cup of the soup. The only change I would make next time is too make the meatballs a little smaller.

Italian Wedding Soup

Adapted from Giada De Laurentiis and Ina Garten

Ingredients

  • 8 cups (2 boxes) chicken stock
  • 1 pound ground chicken
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 1 large egg
  • 1/3 cup bread crumbs
  • kosher salt and freshly ground pepper
  • 1/2 cup¬†parmigiano reggiano, grated
  • 12-16 ounces fresh spinach
  • 3/4 cup vegetable alphabet pasta (or another tiny pasta of your choice)
  • 2 eggs
  • more grated cheese for serving

Method

  • Preheat oven to 350 degrees. For the meatballs, in a medium bowl combine the ground chicken, grated onion, garlic, 1 egg, breadcrumbs, cheese, salt and pepper. Be careful not to overmix. Form them into small balls (about the size of a tablespoon and place them on a baking sheet covered with parchment paper. Bake for 25-30 minutes until lightly browned.
  • In the meantime to prepare soup, add the chicken stock and bring to a simmer. Add the pasta and cook for 5 minutes, then add the spinach. When the meatballs are done add them in. In a small bowl beat the remaining 2 eggs and when the soup comes back to a simmer stir in a circular motion using a fork and slowly drizzle in the eggs. They should form thin strands. Cook for another minute. Season to taste with more salt and pepper before serving. Can be served with extra grated cheese (but I forgot when I served it due to having a hungry baby at the time).
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