Sadie’s Kitchen Italian Wedding Soup
3/4 pound ground chicken
1/2 pound of sausage, casings removed
200g cup fresh white breadcrumbs
2 tsp minced garlic (2 cloves)
3 tbsp chopped fresh parsley leaves
60g freshly grated Pecorino Romano
60g freshly grated Parmesan, plus extra for serving
3 tbsp milk
1 extra large egg, lightly beaten
Sea salt and freshly ground black pepper
2 tbsp good olive oil
100g minced yellow onion
100g diced carrots – 3 carrots cut into 1/4 inch pieces
75g cup diced celery – 2 stalks cut into 1/4 inch pieces
3 packs Sadie’s Kitchen Comforting Chicken Bone Broth
250ml cup dry white wine
100g small pasta (tubetini or macaroni)
40g minced fresh dill
12 oz baby spinach, washed and trimmed
Preheat the oven to 180°C.
For the meatballs, place the ground chicken, sausage, breadcrumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt and half teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, place 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.
For the soup, heat the olive oil over low-medium heat in a large heavy-bottomed soup pot. Add the onion, carrots and celery and saute until softened for 5 to 6 minutes, stirring occasionally. Add the bone broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes until the pasta is tender. Add the fresh dill and 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. Ladel into soup bowls and sprinkle each serving with extra grated Parmesan.