Now THIS is a soup to get all weddingy with!
Heat 1 tablespoon oil in a small skillet and brown the chicken meatballs on all sides, until heated through, 5 minutes total. Remove from heat.
In a deep pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the onions, garlic, carrots and celery. Add the crushed pepper along with a pinch of salt and pepper. Saute until they the veggies start to soften, 6 minutes.
Add the wine and stock. Bring to a light boil.
Add the pasta and cook until al dente, 6 minutes.
Add the chicken meatballs and spinach. Simmer for about 5 more minutes. Taste and season with more salt and pepper if needed.
Ladle into bowls and serve with crusty bread. I dumped a lot of grated parmesan cheese on mine and it turned my life upside down.
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This is a very delicious soup! My boyfriend and I really liked it. The flavors are very nice. I think the next time I make it I will add more chicken broth. There wasn’t enough for my taste, but then maybe I let it simmer too long and a lot of it evaporated. Something to think about the next time I make it. There will definitely be a next time! Thanks for the recipe!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
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my3kids on 12.15.2011
Where do I find the meatballs? This recipe sounds delicious!
danamoss on 12.15.2011
I love that you make this with chicken meatballs! Where do you buy them?