Wedding Soup Ina Garten. Recipe for Ina Gartens Italian Wedding Soup from Back to Basics Makes 16 cups of soup. Fresh herbs like dill and parsley are added too.
Add the chicken stock and wine and bring to a boil. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Add the pasta to the simmering broth and cook for 6 to 8 minutes until the pasta is tender.
Its a rich chicken soup filled with lots of fresh spinach pasta plus chicken meatballs that are roasted instead of fried its so easy.
Add the chicken stock and wine and bring to a boil. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. 34 pound ground chicken. Add the onion carrots and celery and saute until softened 5 to 6 minutes stirring occasionally.