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Johnsonville® Italian Wedding Soup

 Johnsonville® Italian Wedding Soup
Brought to you by Johnsonville® Sausage
6-8 ServingsPrep: 20 min. Cook: 20 min.


  • 1 pkg Johnsonville® Mild Italian Sausage Links, casings removed
  • 1 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)
  • SOUP:
  • 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

2 of 2

Johnsonville® Italian Wedding Soup (continued)


  • 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.