Italian Wedding Soup with Chicken Meatballs
A hearty and comforting bowl of Italian Wedding Soup is perfect for a cozy dinner or a make-ahead meal, this soup is as satisfying as it is simple to prepare. This recipe showcases our Turkish Bay Leaves, Italian Herb Blend, and Tellicherry Peppercorns, delivering a depth of flavor that makes each spoonful irresistible.
Preparation Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, beaten egg, Parmesan cheese, minced garlic, Italian Herb Blend, salt, pepper, and parsley. Mix gently until just combined.
Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Bake for 10-12 minutes, until lightly browned and cooked through. Set aside.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken stock and add the Turkish Bay Leaf, ground Tellicherry Peppercorns, and Italian Herb Blend. Bring to a gentle boil.
Once the broth is boiling, add the acini di pepe pasta and reduce to a simmer. Cook for about 8 minutes, or until the pasta is al dente.
Gently add the cooked chicken meatballs to the pot and simmer for 5 more minutes to marry the flavors.
Stir in the chopped spinach and let it wilt for about 2 minutes. Adjust seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese and a touch of fresh parsley for brightness.
Serve with warm crusty bread and enjoy!
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