Ina’s Wedding Soup with Chicken Meatballs

There is nothing finer than a great bowl of chicken soup with chicken meatballs!

(original post)

Ina’s Wedding Soup with Chicken Meatballs

2 chicken breasts, ground*
4 breakfast sausages, removed from their casings, or ½ # chicken sausages
1 fat slice of sourdough bread, ground or 2/3 c fresh white bread crumbs
1 clove of garlic, minced
A large handful of flat leaf parsley, chopped
¼ c Pecorino Romano
¼ c Parmesan, plus extra
3 T milk (I forgot to put this in but it was fine)
1 egg, beaten a little
½ tsp. salt and 6 grinds of pepper
(olive oil)


Olive oil
1 onion, chopped
1 bunch of carrots, scrubbed well and chopped
2 stalks celery, chopped
2 c fresh green beans, chopped into ½” lengths
10 c chicken stock
A glass of dry white wine
1 c small pasta (cook separately in salted water if desired)
A large handful fresh dill, chopped
A large bunch of fresh spinach, well washed, stems removed, large leaves torn in half
Salt (if needed) and pepper

Mix the meatballs

Mix well with your hands all of the meatball ingredients, and then wash your hands. With damp hands, roll a tablespoon of meat mixture to form 1” – 1 ½” balls, place on a baking tray covered with parchment paper. Drizzle with a little olive oil and bake for 30 minutes at 350˚ F or until they are cooked through and browned. Try not to eat too many.

*If you don’t have a meat grinder or a KitchenAid grinder attachment, you can grind the chicken breasts using a Cuisinart.  Use the metal blade, cut the chicken into large chunks and pulse about six times or until the meat is ground nicely.  You can also grind your own fresh breadcrumbs in the Cuisinart.  Use the same method with a clean bowl and pulse until the bread is is small crumbs.   If you don’t have any of this equipment, put it on your birthday/Christmas wish list and buy pre-ground chicken meat at a really good butcher.

Make the soup base

In a large soup pot, heat the olive oil over medium high heat and sauté the soup vegetables until tender, 10-15 minutes. Then add the stock and wine and simmer for 15 minutes. Then, add the pasta and cook until tender (unless you cooked it separately). Add the meatballs and dill, simmer a minute, then add the spinach. Stir in the spinach down into the broth and simmer until it is tender, another minute. Serve with extra Parmesan if you want. Excellent on a rainy night.


One response to “Ina’s Wedding Soup with Chicken Meatballs

  1. Mckinley Berberian

    Great post

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