Italian Wedding Soup With Chicken Meatballs

  1. For the soffritto, process all ingredients in a food processor until finely chopped.
  2. For the soup, heat oil in a large saucepan on medium heat. Add soffritto and cook about 5 mins or until dry. Add 3 1/2 quarts cold water. Cover and bring to a boil on high heat. Reduce heat to low; simmer for 15 mins. Stir in frisee, fennel, zucchini and salt. Cover and simmer for 1 hour.
  3. Meanwhile, for the meatballs, place bread in a bowl. Cover with milk and soak for a few mins. Squeeze out moisture. Shred and place in a bowl. Add sausage meat, egg yolk and parsley. Season to taste. Mix well, then shape with wet hands into small balls. Refrigerate for 30 mins.
  4. Heat oil in a large skillet on medium heat. Add meatballs and cook until golden all over.
  5. Add meatballs to simmering soup and cook gently, uncovered, for 5 mins. Serve with crusty rolls, shaved pecorino and additional oil, for drizzling.

soffritto, celery, carrot, onion, garlic, fresh basil, extravirgin olive oil, frisuee lettuce, fennel bulb, zucchini, salt, crusty bread, meatballs, milk, chicken, egg yolk, parsley, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32525 (may not work)

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