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
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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
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1
medium
onion, finely diced
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1
teaspoon
dried or fresh thyme
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1
teaspoon
dried sage leaves
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2
garlic cloves, finely minced
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1
medium
carrot, finely chopped
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1
rib celery, finely chopped
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8
cups
chicken stock
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1
bay leaf
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8
ounces
orzo pasta, cooked
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1
cup
chopped spinach
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1/3
cup
shredded Parmesan cheese
REVIEWS
Directions
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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.
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Cook orzo according to package directions; drain and set aside.
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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.
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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.
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Add reserved vegetables, chicken stock and bay leaf. Cook and stir over low heat until vegetables are tender about 15 minutes.
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Add cooked orzo and spinach.
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Garnish soup bowls with Parmesan cheese.
