Italian Wedding Soup (Chicken Meatballs)
"I was asked to make a soup without the traditional beef meatballs and adapted it with chicken. By all concerned it seems that this came off very well and to many better than the traditional."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 2 1⁄2 liters chicken broth
- 1 lb ground chicken
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dry oregano
- 1⁄2 teaspoon dried parsley
- 2 tablespoons breadcrumbs
- 2 tablespoons romano cheese
- 1 -2 garlic clove, minced
- 1 lb spinach
- 1 cup acini du pepe pasta
directions
- pre heat oven to 325 degrees.
- Blend the ground chicken, salt, pepper, oregano, parsley, bread crumbs, romano, garlic until nicely blended (depending on your ground chicken it may be very moist and more bread crumbs may be needed to form balls better).
- Form the blended mixture into 1/2 inc meat balls and place in oven for 10 minutes.
- Boil the broth during baking meat and add meat after baking for 10 minutes.
- Add pasta then spinach and boil until pasta is ready approx 10 minutes.
- salt/pepper and romano to taste upon serving.
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RECIPE SUBMITTED BY
Chef trained at college in Toronto Area and involved with Restaurants in Toronto either in the kitchen or ownership. Newest classic restaurant will be Featuring organic only ingredients and will open in mid 2010.
The Organic Cafe
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