Taste the Air-Chilled Difference®

Italian Wedding Soup With Chicken Meatballs

by , Chef, Winflo Osteria, Austin, Texas

Italian Wedding Soup With Chicken Meatballs

Serves 8

    • Chicken Meatballs
    • 1 pound ground Smart Chicken
    • 2 teaspoons minced garlic
    • 2 tablespoons small diced red bell peppers
    • 1 small yellow onion, diced small
    • ½ teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon kosher salt
    • 2 teaspoons minced fresh basil
    • 2 teaspoons minced fresh oregano
    • ½ teaspoon minced parsley
    • ½ cup breadcrumbs
    • 2 tablespoons grated Parmesan cheese
    • 1 egg

    Preheat oven to 350°F.

    Combine all ingredients in a large mixing bowl. Using your hands, gently mix until evenly combined, being careful not to overwork the mixture. Roll the meatballs into 1½-ounce balls and place on a parchment-lined sheet pan. Cook meatballs in oven for 12 to 15 minutes, or until internal temperature reaches 165°F.

      • For The Soup:
      • ½ cup diced carrots
      • ½ cup diced celery
      • 1 cup diced onions
      • ¼ cup minced garlic
      • 1 teaspoon dried basil
      • 2 teaspoons dried oregano
      • ½ cup white wine
      • 4 quarts chicken stock
      • 1 (14.5-ounce) can crushed tomatoes
      • 1 bunch fresh spinach
      • 1 cup cooked orecchiette pasta
      • Shredded parmesan (optional)

      In a large stockpot over medium heat, sweat carrots, celery, onions, and garlic until the onions begin to become translucent and vegetables start to soften. Add dried basil and oregano and stir. Deglaze the pot with a dry white wine and add chicken stock and crushed tomatoes. Continue cooking stock and vegetables over medium heat for about 10 minutes. When ready to serve, add fresh spinach, cooked orechiette, and chicken meatballs to soup. Garnish with shredded Parmesan and serve.