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Italian Wedding Soup with Heart Pasta

Italian Wedding Soup with Heart Pasta | Light & colorful made with Chicken Meatballs and Spinach | Delicious and fun with Heart Pasta | WorldofPastabilities.com

Light and delicious soup for any time of the year!  The Chicken and Sausage meatballs are full of flavor and the small size makes them perfect for a soup!  Enjoy!

Scale

Ingredients

For the Meatballs:

1/2 lb. ground chicken

1/2 lb. chicken sausage, casing off, or I used hot pork sausage

1/3 cup panko

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup grated Romano cheese

2 cloves garlic, minced

1/2 t. dried basil

1/2 t. onion powder

1/4 t. salt

3 T. fresh parsley, minced

1 egg, lightly beaten

For the Soup:

2 T. olive oil

1 small onion, chopped

3 carrots, diced

3 celery stalks, diced

10 cups chicken broth

78 ounces Heart Pasta (approx 1/2 a bag), or substitute any short pasta shape: orzo, pastina, etc…

12 ounces or so of fresh baby spinach, or any other green of choice! (kale, escarole, cabbage, etc)

1/2 cup white wine

Salt and pepper to taste

Instructions

Preheat your oven to 350 degrees.

For the meatballs:  Place all ingredients in a medium size bowl.  Gently combine with a fork or your hands (I use disposable gloves).  Using a small melon ball scoop or a teaspoon,  drop meatballs on a sheet pan lined with parchment, or sprayed with Pam/oil.

Bake for about 20-25 minutes, until cooked thoroughly and the meatballs begin to brown.  Remove from oven and set meatballs aside.

While meatballs are cooking, heat olive oil to medium low in a large soup pot.  Saute the onion, carrots, and celery until softened and onions are translucent, approximately 5-6 minutes.

Add the chicken broth and wine. Bring to a boil.  Add the pasta to the broth and gently simmer for 6-7 minutes until pasta is al dente. (I actually cook my pasta separately, and add it in with the meatballs).

Add meatballs to soup and simmer for a minute.  Taste and adjust seasoning.

Stir in the fresh spinach or greens of choice, until they begin to wilt.

Ladle into soup bowls and top with additional fresh Parmesan!  Enjoy!