If you know me at all, you know I love Ina. And by way of transitive property, I love this soup. Math.
A couple weeks ago, I went home to California. Yes. It was 80 degrees, sunny, and fantabulous. But weather was not the only thing I had going for me. I was fed. Very good food, from out-and-about and from home.
I was a big fan of this soup when my dad made it for the first time last year, so I was very excited when he suggested it for a Monday night dinner. There was one catch: he would be at work and would have to pass on the apron to me. Pressure, pressure, pressure.
Perhaps I am being a bit dramatic, as my dad already had already assembled the meatballs, chopped the vegetables, and left the recipe on the counter. And despite the fact that the only attendees would be myself, Papa Miyashiro, and Mum, I was still nervous that the soup wouldn’t be quite as good.
No worries- the soup was amazing. My dad came home early and was able to oversee the kitchen operations. I was clearly the sous chef (if that). When I added the wine, he added a little more. When I kept the heat on high, he turned it down to a simmer. Yet, instead of being a huge blow to my ego, I am glad that I was able to learn from his techniques while cooking by his side. The man knows his stuff, and I aspire to have that confidence and ease in the kitchen.
The meatballs are my favorite and can be eaten by themselves or in a sandy. The Pecorino Romano cheese make them incredibly savory without being too heavy. And at the same time, the soup tastes very fresh from the dill added in at the end. With all my time dedicated to finding the perfect burger in NYC with my boyfriend or grabbing a slice from Tom’s Delicious Pizza, it is easy to forget that healthy can be yummy. This is a meal you will enjoy, feel good about, and crave again soon.
Italian Wedding Soup
by Ina Garten
For the meatballs:
• 3/4 pound ground chicken
• 1/2 pound chicken sausage, casings removed
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt and freshly ground black pepper
For the soup:
• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees F.
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 meatballs 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 chicken stock 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.