Italian Wedding Soup, the Dill Version

Classic Italian soup with tender meatballs, pasta, and fresh dill

Ingredients

Ingredients

Meatballs:

• 1/2 lb ground chicken
• 1/2 lb Italian sausage (mild)
• 1/2 cup bread crumbs, Italian style works
• 2 large cloves garlic, minced
• 3 tbsp chopped cilantro, chopped small
• 1/2 cup parmesan cheese, the nice stuff NOT the powder
• 3 tbsp milk or so
• 1 large egg
• Salt and pepper to taste (tbsp of each to start is good)

Soup:

• 2 tbsp good olive oil
• 1 yellow onion, minced
• 3 large carrots, chopped
• 1 cup chopped celery (or more doesn’t hurt)
• 10 cups good chicken stock (kitchen basics)
• 1/2 cup dry white wine
• 1 cup small, star pasta
• 1/4 cup minced, fresh dill
• 12 oz baby spinach, trimmed and lightly chopped

Instructions

1. Combine all meatball ingredients in mixing bowl with fork and hands if needed. Scoop into greased sheet pan and spread out ~40 meatballs over pan. Note: these are small meatballs and a tsp could be used to scoop. Bake for 35 minutes at 350°F
2. Heat olive oil in large soup pot and saute carrots, onion, and celery until soft (6-8 min)
3. Add chicken stock and wine. Bring to boil
4. Add pasta and cook 6-8 minutes
5. Add dill, meatballs, and spinach. Cook another minute
6. Check for salt and pepper
7. Serve and sprinkle parmesan over bowls