Italian Wedding Soup

Step 1

Cut the chicken breast into 2-inch chunks by placing it on the cutting board and slicing it lengthwise into 3 or 4 strips, then cutting crosswise every 2 inches.

Step 2

Cut the onion in half from root to tip, then slice it into thin half-moons by placing each half flat and making cuts parallel to the cutting board.

Step 3

Peel the carrot and slice it into thin rounds by rolling it slightly between cuts to create roughly 1/4-inch-thick coins.

Step 4

Mince the garlic by placing each clove flat under a knife handle, pressing down gently to split it, then slicing thinly and chopping until pieces are the size of pencil-tip dots.

Step 5

Pour the broth into a large pot and bring it to a simmer over medium-high heat, watching until steam rises steadily and tiny bubbles break the surface, about 5 minutes.

Step 6

Add the chicken chunks, onion, carrot, and garlic to the simmering broth and stir with a wooden spoon to combine.

Step 7

Reduce the heat to medium and simmer uncovered, stirring occasionally, until the chicken is opaque throughout when you cut a piece open, about 12 minutes.

Step 8

Pour the pasta into the pot and stir gently to separate the pieces and distribute them throughout the broth.

Step 9

Continue simmering over medium heat, stirring once every 2 minutes, until the pasta is tender and you can easily bite through a piece, about 8 minutes.

Step 10

Scatter the chopped spinach on top of the soup and gently stir it in with a wooden spoon until all the greens are submerged, about 1 minute.

Step 11

Taste the soup with a spoon; add a pinch of salt and pepper, stir, and taste again until the flavor is balanced.

Step 12

Ladle the soup into bowls, filling them three-quarters full with broth, chicken, pasta, and greens.

Step 13

Sprinkle 2 tablespoons of Parmesan cheese on top of each bowl and serve immediately while the soup is steaming.