Sunday Supper: Italian Wedding Soup with Homemade Chicken Meatballs
It's no secret that Sunday suppers hold a special place in our hearts. They're a time to gather with loved ones, share stories from the past week, and enjoy a delicious, home-cooked meal together. This past Sunday, Archie and I decided to make a classic Italian Wedding Soup, a dish that's not only comforting and perfect for the changing weather, but also packed with health benefits.
Before we dive into the recipe, let's talk about the name "Italian Wedding Soup." I recently found out that the 'wedding' in wedding soup actually refers to the 'marriage' of flavors in this classic dish, rather than any connection to an actual wedding. And oh, what a happy union it is!
The leafy greens in this soup are a rich source of vitamins A, C, and K, which are essential for maintaining good health and supporting growth and development. Vitamin A is important for vision and immune function, vitamin C supports tissue growth and repair, and vitamin K is crucial for blood clotting and bone health. In addition to these vitamins, the greens also provide fiber for digestion, iron for oxygen transport in the blood, and calcium for strong bones and teeth.
The lean protein from the chicken meatballs gives us essential amino acids, the building blocks of proteins in our bodies that are crucial for growth and repair. And let's not forget the broth, which not only hydrates but also boosts our immune system with essential minerals.
As the seasons change, Archie and I are making an effort to eat more seasonally appropriate foods. This warming soup is just perfect for the colder days ahead, providing both comfort and nourishment in every bite.
Without further ado, here's the recipe for our Italian Wedding Soup with Homemade Chicken Meatballs:
Ingredients for the Chicken Meatballs:
1 pound ground chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 large egg
Salt and pepper to taste
Ingredients for the Soup:
2 tablespoons olive oil
3 organic carrots, peeled and chopped
2 organic celery stalks, chopped
8 cups organic chicken broth
1 cup acini di pepe or orzo pasta
4 cups organic baby spinach
Salt and pepper to taste
Grated Parmesan cheese for serving- we use pecorino!
Instructions:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix until well combined.
Form the mixture into small, bite-sized meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, heat the olive oil in a large pot over medium heat.
Add the chopped carrots and celery and cook until they are softened, about 5 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Add the pasta and cook according to package instructions.
Once the pasta is cooked, add the baked meatballs and baby spinach to the pot.
Cook until the spinach is wilted and the meatballs are heated through, about 2 minutes.
Season the soup with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese.
Enjoy your meal! Note that I don't eat onions, but they are a great addition to this soup if you enjoy them.