Italian Wedding Meatball Soup
A delicious version of the traditional classic. Using spicy Italian sausage to create mini meatballs that make up this beautiful soup. Along with fresh, organic spinach and handmade pasta.
Ingredients
- 1 pound Italian sausage removed from the casing
- 1/4 cup chopped parsley
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1 egg
- 8 cups chicken stock
- 2 cups fresh spinach
- 2 tbsp salt
- 1 tbsp pepper
- 2 cups bowtie pasta
- 2 tbsp lemon zest
- 1 tbsp crushed red pepper
- fresh oregano and fresh dill for garnish this is optional
Instructions
- Start by making your meatballs. In a large bowl add your ground sausage that has been removed from the casing, bread crumbs, parsley, egg, and parmesan cheese. Mix well until all ingredients are fully combined.
- Turn on the broiler in your oven. Get a large cookie sheet and spray it with a non stick spray. Using about a tbsp at a time, roll the sausage mixture into mini meatballs. Place on your cookie sheet about an inch or two apart. Do this until all of the sausage mixture has been used.
- Place the mini meatballs into the oven and under the broiler. Cook for about three minutes each side until all of the meatballs are brown. Once meatballs are cooked remove from the oven and set aside until ready to use.
- Next, prepare your soup. In a large stock pot over medium/high heat add your chicken broth. Bring to a boil and then add your pasta and cook until al dente. When pasta is cooked reduce heat to low and add spinach. Add lemon zest and crushed red pepper. Taste and add salt/pepper if needed. Add meatballs to the soup. Simmer for about five more minutes.
- Finally, ladle into soup bowls and garnish with fresh herbs and a thin slice of lemon. Serve while the soup is hot.