Italian Wedding Soup w/ Garlic Parmesan and Hot Wings

A great fall football game night recipe for the masses!

1 Lb. Italian Seasoned
Ground Turkey
1/2 Cup Breadcrumbs
1 1/2 Cartons Chicken Broth
1 Cup Ditalini Pasta
1/4 Cup Parsley
1 Tsp. Dry Oregano
1/2 Cup Grated Parmesan
& Romano Cheese
1 Egg
Olive Oil

1 Bag Frozen Chicken Wings (Defrosted)
1 Stick Unsalted Butter
4-5 Tbsp. Frank’s
Red Hot Wing Sauce
2-3 Garlic Cloves
2-3 Tsp. Grated
Parmesan Romano Cheese
1 Tbsp. All Purpose Flour (Optional)
Olive Oil
Chop garlic and halve.
Keep the garlic a bit larger
so they don’t overcook.
Add to a bowl half the Garlic,
Breadcrumbs, Parsley, Egg,
Oregano, Parmesan, Salt and Pepper.
Wash your hands, take off your rings and dig in. Mix completely.
Roll into tiny balls.
It’s been proven little
kid fingers are the best for this part!
Heat skillet on medium heat for 2 mins.
Reduce and cook on medium low heat for 5 mins
to prevent over cooking.
Meatballs will finish cooking in the soup.
In a Dutch oven heat olive oil and add garlic.
Sauté for 1-2 mins.
Add onions. Cook for another 2 mins.
Add in celery and carrots.
Cook for 2 mins.
Slowly add in Broth.
Now the meatballs.
Add in Ditalini pasta. Cook for 7-8 minutes.
Lower to a simmer and let cook while you prepare the wings.
Grab your Wing Sauce.
Split the bag of wings into two separate bowls.
Bowl 1. Melt the unsalted butter.
Add chopped garlic to the blend.
Add about 1/4 of the Parmesan.
Toss in some wing sauce about 1 TSP.
Season wings with salt and pepper.
Bowl 2. Add some olive oil to wings
season with salt and pepper.
Drizzle on some olive oil.
Add in 1 Tbsp. flour for a crispier finish.
Cook all wings in an Air Fryer for 22-25 mins.

Add some Parmesan and additional wing sauce.
Cut some crudités… celery and carrots.
Add your ranch dipping sauce to a small bowl.

Plate and serve with the soup.

Copyright © 2018-2023, Original Photography, Writing, Recipe Research & Creation, and Post by Andrea Danielle for

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