It’s a New Year, a new day and my first post for 2017! Thank you for all your love and support. I’m excited for another opportunity to dive into new adventures and I hope you are in for the ride. My hope is to post three times a week and to help me stay on target, I treated myself to an Erin Condren planner and I’m already in love with the layout and pretty colors. (not a sponsored post).
Twelve months is a long time to keep up with what’s been going on at Mjonesstyle in 2016, so today let’s take a trip down memory lane for a glimpse of The Peoples Choice Awards for main course dishes. These recipes are found under Recipes Index List.
I opened up the archive vault and pulled out this recipe, Italian Wedding Soup and it is soooo freakin good. Be sure to print your free recipe card.
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Yields 8 servings
Ingredients
- Meatballs-
- 1 lb. ground chicken
- 1 lb. Italian chicken sausage, casings removed
- 2/3 cups of bread crumbs
- 2 tsp. minced garlic (2 cloves)
- 3 tbs. chopped fresh parsley leaves plus extra (1/2 cup)
- 1/2 cup freshly grated Parmesan plus extra for serving
- 3 tbs. milk
- 1 extra large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- Soup-
- 2 tbs. olive oil
- 1 cup finely chopped yellow onion
- 1 cup diced carrots (3 carrots)
- 1 cup diced celery (2-3 stalks)
- 2 1/2 (32 oz.)cartons of chicken stock (80oz.)
- 1/2 cup dry white wine
- 3/4 cups of small pasta (orzo)
- 1/4 cup minced fresh dill
- 12 oz. baby spinach, washed and trimmed
Instructions
- Preheat the oven to 350 degrees
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, 3 tbs. Parsley, Parmesan, milk, egg, 1 tsp. salt, and 1/2 tsp. pepper in a large mixing bowl. Combine gently with a fork. With a spoon, form approx. 1/4 – inch meatballs with hands (wet hands to keep the mixture from sticking) place meatballs on a cookie sheet lined with parchment paper. Bake for 30 minutes, until cooked through and lightly brown. Set aside.
- In the meantime, heat the olive oil in a Dutch oven over medium heat. Add the onions, carrots, celery, and sauté until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta and cook for 6-8 minutes, until the pasta is tender. Add the fresh dill and meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and remaining parsley and cook for 1 minute, until spinach is wilted. Serve with cornbread.