We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Wedding Soup
with Fregola Sarda & Spinach
-
Time15-25 mins
-
Servings2
-
NutritionEst. 630 calories
Contrary to popular belief, this Italian-American dish isn’t actually named for its appearance at weddings. “Minestra maritata,” or wedding soup, is so named for its perfect marriage of savory meatballs and tender, leafy greens. (We’re using baby spinach.) You’ll be making your own chicken meatballs and simmering all the ingredients—including fregola sarda (a toasted pasta from the island of Sardinia)—in a delightful and simple chicken broth. It’s a warming recipe we’re sure you’ll say “yes” to.
fresh
ingredients
Title
-
10 oz Ground Chicken
-
½ cup Fregola Sarda Pasta
-
3 oz Baby Spinach
-
2 cloves Garlic
-
1 Carrot
-
1 Yellow Onion
-
1 stalk Celery
-
1 bunch Parsley
-
3 Tbsps Chicken Demi-Glace
- ⅓ cup Grated Parmesan Cheese
-
⅓ cup Plain Breadcrumbs
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Finely chop the spinach. Peel and mince the garlic. Peel and small dice the onion. Peel and small dice the carrot. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.
2
Form the meatballs:
In a medium bowl, combine the ground chicken, breadcrumbs, ¼ of the onion, half the garlic, half the Parmesan cheese and half the parsley (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into 24 to 28 meatballs, each about 1 inch in diameter.
3
Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot, celery and remaining onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
4
Make the broth & add the meatballs:
To the pot of aromatics, add the fregola sarda pasta, chicken demi-glace and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, add the meatballs. Reduce the heat to medium-high and simmer, stirring occasionally, 5 to 6 minutes, or until the meatballs are cooked through. (You can test the doneness of your meatballs by removing one from the pot and cutting it in half.)
5
Finish the soup:
Once the meatballs are cooked through, stir the spinach into the pot of soup; season with salt and pepper to taste. Reduce the heat to medium-low and simmer 2 to 3 minutes, or until the spinach has completely wilted. Remove from heat.
6
Plate your dish:
Divide the finished soup between 2 bowls. Top with the remaining Parmesan cheese and parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Finely chop the spinach. Peel and mince the garlic. Peel and small dice the onion. Peel and small dice the carrot. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.
2
Form the meatballs:
In a medium bowl, combine the ground chicken, breadcrumbs, ¼ of the onion, half the garlic, half the Parmesan cheese and half the parsley (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into 24 to 28 meatballs, each about 1 inch in diameter.
3
Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot, celery and remaining onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
4
Make the broth & add the meatballs:
To the pot of aromatics, add the fregola sarda pasta, chicken demi-glace and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, add the meatballs. Reduce the heat to medium-high and simmer, stirring occasionally, 5 to 6 minutes, or until the meatballs are cooked through. (You can test the doneness of your meatballs by removing one from the pot and cutting it in half.)
5
Finish the soup:
Once the meatballs are cooked through, stir the spinach into the pot of soup; season with salt and pepper to taste. Reduce the heat to medium-low and simmer 2 to 3 minutes, or until the spinach has completely wilted. Remove from heat.
6
Plate your dish:
Divide the finished soup between 2 bowls. Top with the remaining Parmesan cheese and parsley. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered