Italian Wedding Soup

This Italian Wedding Soup is perfect any day of the week. Serve it by itself for dinner or as a first course before your main dish. Either way don’t forget to sprinkle the fresh grated Parmesan cheese all over the top before serving.

Soup

INGREDIENTS

 Serves 8 to 10 people.

• 6 cups of chicken stock

• 2 chicken breasts

• 2 bunches of long green onion, chopped

• 3 carrots, chopped

• 3 stalks of celery, chopped

• 2 cloves of garlic, chopped

• 1/4 cup of olive oil

• 2 Tbls of butter

• 1/4 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/2 pound of fresh spinach, chopped

• 1/4 cup of fresh parsley

• 1/2 cup of fresh grated Parmesan cheese

Meatballs

INGREDIENTS

• 1 pound of ground pork

• 1 bunch of long green onions, finely chopped

• 1/2 cup of bread crumbs

• 1/2 cup of Parmesan cheese

• 1/4 cup of parsley, chopped

• 1/4 tsp of salt

• 1/4 tsp of pepper

PREPARATION

Meatballs

• In a large bowl combine all the ingredients together.

• Shape the meat into small 1 inch balls.

PREPARATION

Soup

• In a large pot sauté the onions, carrots, celery and garlic in the olive oil and butter for 2 to 3 minutes.

• Season with salt and pepper.

• Add the broth and bring to a boil.

• Reduce and simmer.

• Add the chicken breasts and poach for about 10 to 15 minutes.

• Remove the chicken , shred and return to the broth.

• Add the spinach and parsley and simmer for around a 30 minutes.

• Add the meatballs and cook for 15 to 20 more minutes.

• Serve with Parmesan cheese.