Monday, December 17, 2012

Homemade Italian Wedding Soup with Chicken Pancetta Meatballs

Chicken and pancetta meatballs


3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
3 tablespoons fresh red pepper, chopped
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste,
3 tablespoons finely chopped flat-leaf parsley


Soak the bread in the milk for about 4 minutes. Drain the bread and cut in small pieces.

 Cook the onion, garlic, and red pepper until softened in 1 Tbsp olive oil.

Whisk the egg and add chicken,  1 Tsbp of the tomato paste, and veggies together. Add salt and pepper and mold into 12 balls.

 Take the other Tbsp of tomato paste and mix with  1 Tbsp olive oil. Brush this on top of the meatballs for color and added taste.

 Cook @ 400 degrees for 15-20 minutes

italian wedding soup


1 small onion
3 carrots, peeled and chopped
3 celery stalks, chopped
1/2 c dry white wine
5 cups Chicken Stock
1 c pasta of your choice
1-2 cups spinach

 Oregano to season


 Cook the onion, carrots, celery until softened in a large pot.

Add white wine and chicken stock until boiling.

 Add 1 cup uncooked pasta. Season to taste.

 Add your cooked meatballs and spinach. Let sit for 5 minutes before serving


Hope you enjoy!!!