Italian Wedding Soup
Italian Wedding Soup
While this dish may be a beloved soup found in many Italian restaurants, Johnsonville’s Mild Italian Sausage really gives this soup the authentic taste it deserves. Enjoy a delicious soup packed with orzo, celery, carrots, spinach and tiny meatballs will hit the mouth with big, bold flavor that can only come from Johnsonville!
Ingredients
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TINY MEATBALLS:
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1
package
(19 ounce) JOHNSONVILLE® Mild Italian Sausage Links (or Ground Italian Sausage), remove casing
-
1
egg, lightly beaten
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1
cup
bread crumbs (plain or seasoned)
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2
teaspoons
fennel seeds, crushed or chopped
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1
tablespoon
minced fresh Italian parsley
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1/8
teaspoon
cayenne pepper, optional
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SOUP:
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2
tablespoons
extra virgin olive oil
-
1
medium
onion, finely diced
-
1
teaspoon
dried or fresh thyme
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1
teaspoon
dried sage leaves
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2
garlic cloves, finely minced
-
1
medium
carrot, finely chopped
-
1
rib celery, finely chopped
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8
cups
chicken stock
-
1
bay leaf
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8
ounces
orzo pasta, cooked
-
1
cup
chopped spinach
-
1/3
cup
shredded Parmesan cheese
REVIEWS
Directions
To remove casing, cut sausage link end to end about three-quarters of the way through. Flip sausage link over; grasp casing and pull off. Mix meatball ingredients together and roll small meatballs the size of a marble. If forming the meatball is difficult, cover and refrigerate.
Cook orzo according to package directions; drain and set aside.
In a large pot over medium heat, cook and stirs onion, thyme and sage in olive oil for about 7 minutes until onions are browned. Add garlic, carrots and celery; cook and stir until tender; about 5 minutes. Remove from pot and set aside.
In the same pot, add meatballs and cook until browned; about 3 minutes. Turn to brown other side; about 3 minutes. Gently cook and stir meatballs until cooked through; about 5 minutes.
Add reserved vegetables, chicken stock and bay leaf. Cook and stir over low heat until vegetables are tender about 15 minutes.
Add cooked orzo and spinach.
Garnish soup bowls with Parmesan cheese.
