Ina Garten's Italian Wedding Soup | Barefoot Contessa

Indulge in the perfect comfort meal for any occasion with Ina's Italian Wedding Soup, featuring savory chicken meatballs, fresh spinach, and a medley of vegetables. #InaGarten #BarefootContessa #FoodNetwork #ItalianWeddingSoup Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/42X0DiW Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Italian Wedding Soup RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 15 min Prep: 30 min Cook: 45 min Yield: 8 servings Ingredients For the meatballs: 3/4 pound ground chicken 1/2 pound chicken sausage, casings removed 2/3 cup fresh white bread crumbs 2 teaspoons minced garlic (2 cloves) 3 tablespoons chopped fresh parsley leaves 1/4 cup freshly grated Pecorino Romano 1/4 cup freshly grated Parmesan, plus extra for serving 3 tablespoons milk 1 extra-large egg, lightly beaten Kosher salt and freshly ground black pepper For the soup: 2 tablespoons good olive oil 1 cup minced yellow onion 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces 10 cups homemade chicken stock 1/2 cup dry white wine 1 cup small pasta such as tubetini or stars 1/4 cup minced fresh dill 12 ounces baby spinach, washed and trimmed Directions Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Italian Wedding Soup | Barefoot Contessa | Food Network https://youtu.be/ms2idED2WDE