Italian Wedding Soup Supper Dish
Main Dish • Beef, Cheese, Dairy, Vegetables
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Ingredients
- 8 ounces orecchiette pasta (2 cups)
- (can use an equal amount of any small pasta shells)
- 1/2 pound boneless skinless chicken breast meat, cut into 3/4 inch cubes
- 2 TBS olive oil
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 stalk of celery, washed, trimmed and chopped
- 1 small clove of garlic, peeled and minced
- a package of frozen cooked Italian meatballs, thawed (12 ounces)
- 1 tin of cream of chicken soup, undiluted
- 1 tin of milk
- 1 chicken stock pot
- 1/2 tsp dried thyme (or 2 tsp chopped fresh)
- about 6 cubes of frozen whole leaf spinach, thawed, squeezed dry and chopped
- salt and black pepper to taste
- 135g of grated Parmesan cheese (3/4 cup)
Directions
- Bring a pot of lightly salted water to the boil
- Heat half of the olive oil in a large skillet with a lid. Add the chicken cubes and brown them all over. Scoop out and keep warm. Add the remaining oil to the pan along with the chopped vegetables.
- Cook, stirring until tender. Add the garlic and cook until fragrant. Return the chicken to the pan along with the meatballs, the soup, milk, stock pot, thyme and some seasoning. Bring to the boil, then reduce to a simmer and cover tightly. Cook for about 6 to 8 minutes.
- While the sauce is cooking add the pasta to the water and cook according to the package directions. Drain well, reserving some of the water. Remove the cover from the sauce and taste. Adjust seasoning as necessary with salt and pepper.
- Stir in the drained pasta and just enough of the pasta water to give you a nice consistency. You don't want it too thick but you don't want it thin either. Sprinkle with cheese and serve.
Notes
- It's got all the flavours of the traditional Italian Wedding Soup, but it's not soup . . . it's a hearty skillet supper, and it's delicious!
