barefoot contessa yummy recipe for a cold day
preheat oven to 350.
for the meatballs: place the ground chicken, sausage, bread crumbs, garlic, parsley, pecorino, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
with a teaspoon, drop 1 to 1 1/4 inch meatballs onto a sheet pan lined with parchment paper. you should have about 40 meatballs. bake for 30 minutes, until cooked through and lightly browned. set aside.
in the meantime, for the soup: heat the olive oil over medium-low heat in a large pot. add the onion, carrots and celery and sauce until softened; about 5-6 minutes, stirring occasionally. add the chicken stock and wine and bring to a boil. add the pasta to the simmering broth and cook for 6-8 minutes until the pasta is tender. add the fresh dill and then the meatballs to the soup and simmer for 1 minute. taste for salt and pepper. stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
Ladle into soup bowls and sprinkle each serving with extra grated parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (998g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 509 | ||
Calories from Fat: 164 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 77.2mg | 24 % | |
Sodium 1445mg | 50 % | |
Potassium 1221.1mg | 32 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 46.3g | ||
Protein 35.6g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 509
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