Recipe Name Italian Wedding Soup Submitted by jmisata Recipe Description Great tasting soup for a cold winter's night. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 3/4 pounds ground chicken 1/2 Usda default (100 gm - 4 oz) Chicken Sausage 2/3 cup bread crumbs (soft) 2 teaspoons garlic minced 3 tablespoons parsley, chopped 2 ounces romano cheese 4 tablespoons grated parmesan 3 tablespoons milk 1 extra large egg, beaten 2 tablespoons olive oil 1 large Onion, minced 3 medium carrots diced 3/4 cup, diced celery 10 cups chicken stock, low salted 4 fliud ounces white wine 8 ounces pasta noodles (stars) 4 tablespoons finely chopped fresh dill 1 package (10 oz) Spinach, fresh baby Steps Sequence Step 2 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. 3 Bake for 30 minutes, until cooked through and lightly browned. Set aside 4 For the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. 5 Add the onion, carrots, and celery and saute until softened..5 - 6 minutes, stirring occasionally. 6 Add the chicken stock and wine and bring to a boil. 7 Add the pasta to the simmering broth and cook for 6 - 8 minutes, until the pasta is tender. 8 Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. 10 Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.