Marry Me Chicken Wedding Soup

For the meatballs:

2 garlic cloves

1/2 onion

2 sun dried tomatoes

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon kosher salt

1/4 cup grated Parmigiano Reggiano + more for garnish

1 pound ground chicken

I cup bread crumbs

For the wedding soup:

1 tablespoon extra virgin olive oil

1 small onion, chopped fine

1 sun dried tomato, chopped fine

1 (28 ounce) can crushed tomatoes

2 cups chicken stock

1 pound chopped frozen spinach, thawed

3/4 cup pastina

1/2 cup heavy cream

Make the meatballs. In a small food process, chop the garlic, onion sun dried tomatoes, tomato paste, oregano, salt and grated parm together. In a large bowl, add the ground chicken. Mix to combine. Roll the mixture into small mini meatballs.

In a hot skillet, swirl a little evoo and quickly fry the meatballs on all sides, just to get them a bit brown.

For the soup: In a large dutch oven, add the evoo with the onion and sun-dried tomato. Sauté until the onion is translucent. Add the tomatoes and chicken stock and mix to combine. Bring to a boil Add the spinach and pastina and lower heat to a simmer. Add the meatballs and cook for twenty minutes. Remove from the heat and add the heavy cream.

Serve in bowls with a sprinkle of parmigiano on top.