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.
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:
- Preheat the oven to 180c
- 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.
- 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.)
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
- Add the onion, carrots, and celery and saute until softened, 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 to 8 minutes, until the pasta is tender.
- Add the fresh dill and then 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.
- Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.