This Italian Wedding Soup features homemade meatballs made with ground chicken and sausage, combined with a flavorful chicken bone broth, vegetables, and pastina. A quick and easy shortcut version that allows for meal prep by baking meatballs in advance.
1: Preheat the oven to 375°.
2: For the meatballs, add the ground chicken and chicken sausage to a mixing bowl.
3: In a small bowl, mix together the eggs, bread crumbs, parmesan, onion, and milk.
4: Add this mixture to the meat, along with garlic powder, italian seasoning, parsley, and a generous pinch of salt and pepper to season.
5: Mix well with your hands until the meatball mixture is fully incorporated.
6: Pour a little avocado (or olive) oil on your hands and proceed to roll mini meatballs (about 1/2 Tbsp each).
7: Place these on a baking sheet and bake at 375° for 10 or so minutes until cooked through.
8: Start the soup in a 5.5 (or larger) dutch oven.
9: Add the carrot, onion, celery, and garlic to a pan with a little avocado oil, salt, and pepper and cook until tender.
10: Pour in the bone broth, and the cooked meatballs, along with pastina, bay leaves, and spinach to wilt.
11: Allow this to simmer for about an hour to 90 minutes.
12: You can let it simmer much longer on the stove or transfer to a slow cooker on warm to enjoy later in the day.
