Italian Wedding Soup

Italian Wedding Soup


Basically a chicken noodle soup upgrade.
  • ¾ lb. ground chicken
  • ½ lb. chicken sausage, casings removed
  • ½ c. panko bread crumbs
  • ⅓ c. freshly grated Parmesan, plus more for serving
  • 2 tsp. dried oregano
  • 3 cloves garlic, minced
  • 1 large egg
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tbsp. extra-virgin olive oil, divided
  • ½ medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tsp. freshly chopped thyme
  • 8 c. low-sodium chicken broth
  • ¾ c. small dry pasta (such as acini di pepe or tubetini)
  • 4 c. baby spinach
  • 2 tbsp. freshly chopped dill, for garnish
  • Lemon wedges, for serving
  1. In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1" in diameter to make about 22 meatballs.
  2. In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot.
  3. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more.
  4. Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge.

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