Italian Wedding Soup

I made this soup earlier in the week, when we were getting more snow. When the weather is frightful, I either bake or make soup.  During the winter months we eat a lot of various soups and Chili. I saw this soup on Facebook, that Didi, from Dishn' with Didi had posted. Her picture was so mouth watering, and I knew that her soup would be perfect for a cold, snowy day.

This soup is hearty without being heavy, with mini meatballs, diced chicken, carrots, onion, celery, and Baby Spinach, and mini pasta,all cooked in a flavorful broth. You get a healthy dose of vitamins and minerals from the veggies, and lots of protein from the chicken and Mini Meatballs.  Besides the soup is low fat and low sodium. My Hubby said that that this was the best soup, that he has ever eaten,,  That's a big compliment, because he has eaten a lot of soup over the years. Do your family a favor, and make this wonderful soup, and they will thank you.You will never eat the canned Italian Wedding Soup again.

Italian Wedding Soup Adapted from Dishin’ With Didi

Ingredients:

Chicken Stock:

8 cups of home made chicken stock,***** or stock from a box; set aside

2 boneless chicken breasts, diced, set aside, if you use stock in the box

1 Tbsp Olive oil

1 cup sliced carrots

1medium onion diced

3 ribs of celery, diced

2 tsp Italian Seasoning (oregano, basil, rosemary, thyme)

1/ 3c Romano cheese

6 oz mini pasta I used a combo of mini Farfalle and Ditalini

1pkg 10 oz frozen spinach or 11/2 cups fresh Baby Spinach

Meatballs:

1 lb of ground beef or ground turkey I used ground turkey

1/3 c Romano or grated Parmesan cheese

1/3 cup chopped Parsley

1/2 cup quick cooking oatmeal

1 egg beaten

Salt & Pepper to taste

Pre-heat oven to 375 F

Combine all of the Meatball ingredients, and mix together, until well combined

Shape into about 40 Mini meatballs, using a melon ball utensil.  Place meatballs on a foil lined cookie sheet sprayed with cooking spray.  Bake in oven for about 15 minutes, or until lightly browned.   Didi just dropped her meatballs into the boiling broth, but I was afraid mine might fall apart.

 Directions:

1. Heat olive oil over med-high heat in large pot. Add in sliced carrots, onion, and celery.  Sauté for about 5 min, until soft. Add in chicken stock and heat to boiling.
2. Once the broth is boiling, add the reserved, diced chicken breast.  Bring to full boil again, and add in the baked meatballs. Simmer for a few minutes.
3. Add in the 1/3 cup reserved cheese. Simmer for a minute or two.
4. Bring to a boil again, and add in pasta. Cook until al dente.
5. Stir in spinach to wilt.
6. Serve in bowls and sprinkle with cheese.

   ***Homemade Chicken stock

 Put leftover bones from cooked bone in Chicken breasts or you can use fresh chicken, leg and thigh bones as well.  Simmer for about 1 1/2 hrs. Remove skin and meat from the bones,   Put chicken meat back in stock , and add in vegetables. Simmer until vegetables are soft.  Proceed to Step 2.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #56
 Stop by and say Hi to Brandie!