Baked chicken meatballs, basil pesto and shaved Parmesan cheese raise the flavor profile of this beautiful Italian wedding soup recipe. This flavorful noodle soup is a family favorite!

ITALIAN WEDDING SOUP

INGREDIENTS

MEATBALLS

• 1 pound ground chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup Panko breadcrumbs
• 1 tablespoon fresh Italian parsley leaves, chopped
• 2 tablespoons olive oil
• 1 large egg
• 1 garlic clove, pressed or minced
• 1 teaspoon dried onion flakes
• 1/2 teaspoon dried oregano
• 1/2 sea salt
• 1/4 teaspoon freshly-ground black pepper
• 1/4 teaspoon crushed red pepper flakes

SOUP

• 2 tablespoons virgin olive oil
• 1 1/4 cups yellow onion, chopped
• 1 1/4 cups petite carrots, sliced
• 1 1/4 cups celery, chopped
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh sage, chopped
• 12 cups chicken broth or chicken stock
• 1/2 cup basil pesto, homemade or store-bought
• 3 tablespoons lemon juice
• 12 ounces baby spinach, stems removed (or baby kale, chopped)
• Salt to taste
• Pepper to taste
• 1 pound short-cut pasta
• 1 1/2 cups shaved Parmesan cheese

INSTRUCTIONS

1. Start by making the meatballs with this chicken meatball recipe. 
2. In heavily salted water, boil the pasta al dente according to package instructions.
3. In a large heavy pot, saute onion in olive oil over medium/high heat for about 5 minutes or until the onions begin to caramelize. Reduce the heat to low. Add the carrots, celery and herbs to the pot. Saute for another 5 minutes. Add the pesto, lemon juice and broth. Simmer over medium heat for 15-20 minutes.
4. Stir the spinach into the soup so that all leaves are completely submerged in the broth. Simmer another 5 minutes so the leaves can wilt. Remove from heat. Season with salt and pepper to taste. Add the meatballs and noodles to the pot. If desired, add a light drizzling of olive oil over the top.
5. Ladle the soup into bowls. Garnish with shaved Parmesan and wedges of fresh lemon.

Source Blog https://www.confettiandbliss.com/italian-wedding-soup/

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