Italian Wedding Soup with Ditalini Noodles
Today I have a very Italian soup for you Italian-American that is. This recipe is a blend of terms that didn’t quite get translated properly and is a play on the fact that meat and vegetables go so well together. It is a contrast too in the fact that the soup features chicken broth. The meatballs in my version are made with a mix of turkey sausage and chicken so it is a bit healthier; there are many variations on this theme and plenty of different substitution you could use for the green part of the soup. Mine is also a bit heavy on the meatballs to keep my boys from having at me about where’s the meat mom.
The pasta is very short pasta so it cooks fast and although I normally cook the pasta separate and then add it in the last few minutes in this one I cook it right in the soup broth which makes this a very quick and easy soup to make on a weeknight dinner. The whole thing can be put together in about 35 minutes of cooking and a bit of short preparation. Have the kids help out on making the meatballs just make sure they keep them all about the same size so they cook at the same rate in the oven.
If the kids don’t like the spinach you can switch it out for cabbage, kale, or any other green leafy vegetable will work fine. You can also switch up on the pasta but will need to adjust the cook time to a bit longer mine are very small so cook quick which is why I choose that particular noodle. This is a great dish to make into a dinner just add a bit of artisan crusty bread and you have a full dinner instead of just a meal starter. If you don’t want to make meatballs you could cut small pieces of Italian sausage and bake them just make sure to drain the grease first this would make the dish even faster and depending on the version of sausage you use could even make it a bit spicy if your into that kind of thing.
- 1 pound ground chicken
- 1 pound Italian turkey sausage
- 1 egg, beaten
- ⅓ cup Progresso Italian Style Bread Crumbs
- ¼ cup 2 % milk
- 40 small meatballs from above
- 1 onion, chopped
- 3 tablespoons minced garlic
- 3 carrot, peeled and cut on diagonal
- 3 stalks celery, sliced thin
- 8 ounces baby spinach
- 8 cups Kitchen Basics Original Stock, Chicken
- 8 ounces Barilla Ditalini Pasta
- ¼ teaspoon Italian seasoning
- ⅓ cup fresh parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- Preheat your oven to 375 degrees F.
- Start by combining the ingredients for your meatballs.
- In a large glass bowl blend together the ground chicken, Italian turkey sausage, egg, breadcrumbs, and milk using your hands mix this well until all ingredients are blend together well.
- Line a baking sheet with parchment paper and form the mixture into large marble sized meatballs this should make about 40 meatballs in total and place on baking sheet.
- Place the baking sheet in the oven and allow to bake for about twenty minutes until baked through.
- In a medium skillet add some olive oil and heat to medium high and add your onions and stirring frequently sauté the onions until the onions begin to soften. Add the garlic and cook a minute then add the celery and carrot and cook an additional five minutes and transfer to a stockpot.
- Add your broth along with the ditalini pasta and your vegetables and allow it to come to a rapid boil lower heat to a gentle boil and cook for five minutes or until the pasta is almost al dente.
- Place the baked finished meatballs and rest of the seasoning in the stockpot and cook for around two minutes.
- In the last step add the spinach to just wilt it for around a minute or so.
- Serve the soup hot by placing in individual bowls and garnish with some fresh parmesan cheese, optionally also adjust seasoning with a bit of fresh pepper there should be enough salt already.
This is a fairly easy and quick soup to put together and it offers a little bit of everything from a culinary aspect. It has meat, pasta, vegetables and is in a very rich chicken broth along with some classic Italian seasoning to bring it all together into a very balanced soup that will make everyone happy. This very traditional soup is kind of a misleading name it is in fact Italian-American not really Italian kind of like Mexican wedding cookies are actual Russian teacakes. The name is somewhat of a miss match of the true Italian language translation also.
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