Here at Sadie’s HQ, we eat more than our fair share of soup (and proudly too!), but sometimes, you want one with a little more substance.

Our below recipe for wedding soup or Italian wedding soup is a traditional Italian soup consisting of green vegetables, meat and plenty of our delicious bone broth. Why not make it in bulk and freeze some for later? It’s also a perfect idea for a lighter supper option that still leaves you feeling full.

Enjoy x

What you need: 

  • 3/4 pound ground chicken
  • 1/2 pound of sausage, casings removed
  • 200g cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley leaves
  • 60g freshly grated Pecorino Romano
  • 60g freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Sea salt and freshly ground black pepper

For the soup:

  • 2 tablespoons 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 pack (350ml) of Sadie’s Kitchen Chicken Bone Broth
  • 250ml cup dry white wine
  • 100g small pasta such as tubetini or macaroni
  • 40g minced fresh dill
  • 12 ounces baby spinach, washed and trimmed

How to prepare:

  1. Preheat the oven to 180c
  2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
  3. With a teaspoon, drop 1 to 1 1/4-inch meatball onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.)
  4. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  5. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
  6. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
  7. Add the bone broth and wine and bring to a boil.
  8. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
  9. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute.
  10. Taste for salt and pepper.
  11. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
  12. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.