Italian Wedding Soup

4.5 of 5 Average Rating (2 total reviews)
Submitted by:

While this dish may be a beloved soup found in many Italian restaurants, Johnsonville’s Mild Italian Sausages really give this soup the authentic taste it deserves. As you enjoy a delicious soup packed with orzo, celery, carrots, and spinach, the tiny meatballs will hit you with a big, bold flavor that can only come from Johnsonville!

  • Servings: 6 to 8

Italian Wedding Soup

What you need

  • TINY MEATBALLS:
  • 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.)
  • 1
    egg, lightly beaten
  • 1 cup
    bread crumbs (plain or seasoned)
  • 2 teaspoons
    fennel seeds, crushed or chopped
  • 1 tablespoon
    fresh Italian parsley, minced
  • 1/8 teaspoon
    cayenne pepper (optional)
  • SOUP:
  • 2 tablespoons
    extra virgin olive oil
  • 1 medium
    onion, finely diced
  • 1 teaspoon
    dried or fresh thyme
  • 1 teaspoon
    dried sage leaves
  • 2 cloves
    garlic, finely minced
  • 1 medium
    carrot, finely chopped
  • 1 stalk
    celery, finely chopped
  • 8 cups
    chicken stock
  • 1
    bay leaf
  • 8 ounces
    orzo pasta, cooked
  • 1 cup
    spinach, roughly chopped
  • 1/3 cup
    Parmesan cheese, shredded

Preparation

  • 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.

4.5 of 5 Average Rating (2 total reviews)
WRITE REVIEW
Share your experience with this recipe. Write your review now!
SUBMIT REVIEW CANCEL

Review Writing Tips

Not all reviews are created equal. While you may have a strong opinion about our products and recipes, make sure your review comes out strong as well.

Here are some tips to help you write a good review.

  • Be correct. Make sure the review your submitting is for the right product or recipe.
  • Be clear. Use specific words to describe your opinion. Move beyond using "good" or "bad" when reviewing a product or recipe-while they help share your opinion, they don't give specifics.
  • Be clean. Keep the tone respectful. Offensive, disrespectful language is never tolerated.

Thanks for sharing your thoughts with us. Your satisfaction encourages us to always strive for the best.

CLOSE

Great Recipe!!!

by Alex 2 months ago
This is a great soup! Super easy to make, and not too much involved. Only thing I didn't use was the fennel and I didn't have sage or thyme so I used Italian Seasoning and it turned out really well!
REPLY
Was this helpful?
1
0

Soup was very good and super easy to make.

by jennifer999999 1 year ago
Maybe I missed it, but it doesn't really give a length of time to cook this so I didn't cook this very long. I probably had it on the table in a half hour. Tasty soup. Mods - didn't have orzo so used digatini, didn't have celery so used celery seed, only had 2 cans of chicken brother so used 2 cans of water. It was still really good with the water added.
REPLY
Was this helpful?
0
0
Show More Reviews