Ina Garten’s Italian Wedding Soup | Barefoot Contessa | Food Network

Indulge in the perfect comfort meal for any occasion with Ina’s Italian Wedding Soup, featuring savory chicken meatballs, fresh spinach, and a medley of vegetables.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Italian Wedding Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 8 servings

Ingredients

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Italian Wedding Soup | Barefoot Contessa | Food Network

It’s Jeffrey and my 40th wedding anniversary I can’t believe it and I thought for main course it would be really nice to have Italian wedding soup big steaming bowls of soup with fresh spinach and chicken meatballs and since it involves chicken we do know about jeffre and chicken so the first thing

I’m going to do is make the meatballs so I have 6 oz of grand chicken and 4 o of grand chicken sausage it’s actually the sausage is out of the casings okay so I need about a third of a cup of fresh breadcrumbs I’m going just cut off the

Crust give it a buzz in the food Processor that should do it okay next garlic it’s one big clove of garlic fantastic right into the meatballs and I love fresh herbs so I’m going to put in two tablespoons of fresh parsley just chop it up I actually use parcel a lot I think it’s got a great

Flavor okay that’s about 1 and 1/2 tablespoons so I want 2 tbspoon of pecorino which is a really sharp Italian cheese just going to grate it and the next one is 2 tablespoons of grated Parmesan it’s going to be good chicken sausage parmesan how bad can these meatballs

Be okay now I’m just going to add an egg to bind it all together pour it in half a teaspoon of salt 1/4 of a teaspoon of pepper get it stir okay I’m ready to make the meatballs just a rounded teaspoon and that makes the perfect size

Meatball I’m going to bake these nobody needs to stand over the stove and fry them how great is that okay these are going to go into the oven 350° for 30 minutes and I’m going to start working on the soup so while the meatballs bake I’m going to make the

Soup just about half a cup of chopped onion so I’ve got a little olive oil in here let’s do some chopped onion and some chopped celery One stock some tears from the onions all part of the charm okay one very large carrot just give that a stir that’s going to

Cook for about 8 to 10 minutes so I’ve got the vegetables have been sautéing and they’re really soft and flavorful now I’m going to add five cups of chicken stock so this is the base for the Italian wedding soup and later I’m going to put the chicken meatballs in I really

Do like homemade chicken stock if you don’t have it you can use good canned chicken stock but this makes all the difference in the world and I like to add 1/4 of a cup of white wine wine just gives it real depth of flavor the alcohol is going to burn off

Okay the next part of this Italian wedding soup is putting the meatballs in so they come out of the oven just going to put them right in I love this it’s a really hearty soup it’s really great for main course fantastic the chicken sausage and Parmesan right in

Okay next thing is a little fresh dill I love the fresh herb flavor know the soup has a very complex flavor but there’s nothing you can’t find in a grocery store it’s a handful of fresh dill just stir it in and then the last ingredient spinach

And you’re not going to believe how much it is but it’s going to cook down in a second so I’ve got big pile of baby spinach leaves all washed and clean it’s going to look like it’s going to fill the HT but in 2 seconds it’s going to

Cook down into the soup so isn’t this interesting it’s chicken meatballs and fresh spinach and all kinds of vegetables two bowls of Italian wedding soup coming up this is my idea of the perfect anniversary