Italian Wedding Soup with Heart Pasta

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!



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


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!