Updated: Apr 9
3 quarts chicken stock (12 cups)
1 cup sliced carrots (cut on the bias ¼ inch thick)
46 1 ounce meatballs (1 meatball recipe)
3 cups roasted chicken, shredded
16 ounces chopped spinach
½ cup pastina
¼ cup grated romano or parmesan cheese (plus more for garnish)
In a large stockpot, heat chicken stock over medium-high heat. Once stock comes to a boil, add meatballs. Cook meatballs until they float to the top.
Add carrots and let boil for about 7-8 minutes.
In a small bowl, whisk eggs and grated cheese together. Whisk into boiling broth.
Add shredded chicken.
Add pastina to boiling broth following the instructions on the back of the package.
Lower the soup to a simmer and add the chopped spinach. Stir and serve.
Season with salt and pepper to taste.
Garnish with grated Romano or Parmesan cheese.
1.If you are planning on eating this soup the next day, it may thicken up a bit and suck up some of the broth. If this is not something you prefer, boil the pastina separately in some chicken stock or water in and store it in a separate container. When reheating soup, just add the desired amount of pastina to each bowl.
2. I like to roast chicken (skin-on, bone-in) with some olive oil, salt and pepper. Many times, I skip this step and buy a rotisserie chicken from the market. Some store-bought things are better than doing it yourself and this is one of them (save the bones and make stock).
3. Chicken Stock is never better store-bought, but I found a product that is almost just as good and I use it all the time too: Better Than Bouillon.
4. The meatballs in this wedding soup can be made ahead of time. Line a baking sheet with parchment paper, place the meatballs on the sheet and freeze. Once completely frozen, transfer the meatballs into a freezer bag and freeze. Between using a rotisserie chicken, good chicken base, and frozen meatballs, your wedding soup will come together like a shotgun wedding (minus the embarrassment).