- TINY MEATBALLS:
- 1 pkg Johnsonville® Mild Italian Sausage Links, casings removed
- 1 Eggland's Best Egg, lightly beaten
- 1 cup bread crumbs, (plain or seasoned)
- 2 tsp. fennel seeds, crushed or chopped
- 1 Tbsp. fresh Italian parsley, minced
- 1/8 tsp. cayenne pepper (optional)
- 2 Tbsp. extra virgin olive oil
- 1 medium onion, finely diced
- 1 tsp. dried or fresh thyme
- 1 tsp. 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 oz. orzo pasta, cooked
- 1 cup spinach, roughly chopped
- 1/3 cup shredded Parmesan cheese
- Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatballs is difficult, cover and refrigerate first.)
- In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
- Prep the vegetables.
- In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
- In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides. Add reserved vegetables, chicken stock, Bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
- Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
- Garnish soup bowls with parmesan cheese. Yield: Serves 6-8.
Originally published as Johnsonville® Italian Wedding Soup in Johnsonville® Sausage
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