Italian Wedding Soup with Quinoa

Italian Wedding Soup with Quinoa

shared by Jennifer

Details:

    PT30M
  • Prep Time: 30 Minutes
  • PT30M
  • Cook Time: 30 Minutes
  • PT1H
  • Total Time: 1 Hour
  • Difficulty: Novice
  • Serves: 8 people
  • Preheat oven to 350 degrees F; line baking sheet with parchment paper.Place all ingredients for meatballs in a bowl and mix together with a fork just unt

For The Meatballs

Ingredients:

  • ¾ pound ground chicken breast
  • ½ pound hot italian chicken sausage, casings removed
  • ⅔ cup breadcrumbs
  • 2 teaspoons minced garlic
  • 3 tablespoons chopped parsley
  • ½ cup freshly grated parmesan cheese
  • 3 tablespoons milk
  • 1 large egg
  • sea salt and freshly ground pepper

For The Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • ¼ cup diced celery
  • 64 ounces chicken stock
  • 1 cup white wine
  • ½ cup uncooked quinoa
  • ¼ cup fresh dill
  • 12 ounces baby spinach

Directions:

  1. Preheat oven to 350 degrees F; line baking sheet with parchment paper.
  2. Place all ingredients for meatballs in a bowl and mix together with a fork just until combined.
  3. Using a cooking scoop or spoon, form meatballs onto a sheet pan lined with parchment paper. (It makes about 30 meatballs).
  4. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  5. In a large soup pot, heat olive oil over medium heat.
  6. Add onion, carrots, and celery to pan and sauté until softened.
  7. Add chicken stock and wine to pot and bring to a boil.
  8. Add quinoa to the boiling broth and cook for about 10-15 minutes until tender.
  9. Add the fresh dill, meatballs, and spinach to soup and simmer for 1 minute.
  10. Season with salt and pepper.