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Italian Wedding Soup

  • 6servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (19 ounce) JOHNSONVILLE® Mild Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)

  2. 1 egg, lightly beaten

  3. 1 cup bread crumbs (plain or seasoned)

  4. 2 teaspoons fennel seeds, crushed or chopped

  5. 1 tablespoon fresh Italian parsley, minced

  6. 1/8 teaspoon cayenne pepper

  7. 2 tablespoons extra virgin olive oil

  8. 1 medium onion, finely diced

  9. 1 teaspoon dried or fresh thyme

  10. 1 teaspoon dried sage leaves

  11. 2 cloves garlic, finely minced

  12. 1 medium carrot, finely chopped

  13. 1 stalk celery, finely chopped

  14. 8 cups chicken stock

  15. 1 bay leaf

  16. 8 ounces orzo pasta, cooked

  17. 1 cup spinach, roughly chopped

  18. 1/3 cup Parmesan cheese, shredded

Instructions Jump to Ingredients ↑

  1. Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)

  2. In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

  3. Prep the vegetables.

  4. In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.

  5. Set the vegetable mixture aside on a plate.

  6. In the same pot, add all the meatballs and cook for 2 to 3 minutes before stirring. (This will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.

  7. Add reserved vegetables, chicken stock and bay leaf. Simmer gently (do not boil), until vegetables are tender and meatballs are cooked through.

  8. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).

  9. Garnish soup bowls with Parmesan cheese.

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