Easy Italian Wedding Soup
You may remember this recipe featured in one of our winter newsletters but we thought it was worthy of sharing here as well!
This is a wonderful comforting and very easy soup to make. This is also a great way to meal prep for the week…..take a weekend afternoon to get all the ingredients together, make up a batch and there you have lunches and quick meals throughout the following week for those times that you don’t have the energy or the time to make a whole meal. Nutritious, delicious and a time saver!!
Ingredients
1 pound ground mild Italian sausage
2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, diced
4 cloves garlic, minced
2 quarts (8 cups) chicken stock
1 cup small pasta, such as ditalini, acini de pepe, or orzo
4 packed cups (4 to 5 ounces) spinach or escarole, stems removed and roughly torn
2 teaspoons kosher salt, or as needed
1/2 teaspoon freshly ground black pepper, or as needed
Method
Fry the "meatballs:"
Roll the ground sausage into 1-inch “meatballs” and place on a plate. Heat the olive oil in a large Dutch oven over medium heat. Fry the meatballs on all sides, working in batches if necessary, about 10 minutes. Transfer them to a plate and cover to keep warm.
Sauté the garlic and onion:
In the same pot (don’t wipe it out), sauté the onion until it begins to soften, about 4 minutes. Add the garlic and sauté until fragrant and soft, another 1 to 2 minutes.
Add the pasta:
Add the chicken stock and bring to a boil, scraping the browned bits from the bottom of the pan. Reduce to a simmer and add the pasta and browned meatballs. Simmer until the pasta is barely al dente according to the package directions, about 8 minutes. Stir occasionally, ensuring the pasta doesn’t stick to the bottom of the pot.
Finish and serve:
Add the spinach and simmer until the spinach is dark and wilted and the pasta is cooked, another 1 to 2 minutes. Season with salt and pepper and taste. To serve, optionally drizzle with good-quality olive oil and sprinkle with parmesan cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or cooled completely and frozen for up to one month.
For full article, recipe was shared from: https://www.simplyrecipes.com/easy-italian-wedding-soup-recipe-11851057
