Italian Wedding Soup with Chicken Meatballs

Sharon Martinenko

Elaine Preto

subheading: Meatballs:

½ cup (125 ml) onion, minced

2 cloves garlic, minced

½ cup (125 ml) grated Parmesan cheese

¼ cup (60 ml) Panko crumbs

2 Tbsp (30 ml) fresh flat leaf parsley, minced

1 tsp (5 ml) dried parsley

1 tsp (5 ml) sea salt

½ tsp (2.5 ml) fresh cracked pepper

1 large egg, lightly beaten

1 lb (450 g) ground chicken

subheading: Soup:

2 Tbsp (30 ml) olive oil

1 medium onion, chopped

2 carrots, peeled and diced

1 clove garlic, minced

2 celery stalks, cut into ¼ inch pieces

½ cup (125 ml) dry white wine

12 cups (2.8 L) chicken stock

1 cup (250 ml) small pasta (acini de pepi, orzo or tubitini )

salt and pepper to taste

¼ cup (60 ml) minced fresh dill

1 package (300 g) baby kale or fresh spinach, washed and trimmed

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