Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (19 ounce) JOHNSONVILLE(R) Mild Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing an…; 1 egg, lightly beaten; 1 cup bread crumbs (plain or seasoned); 2 teaspoons fennel seeds, crushed or chopped; 1 tablespoon fresh Italian parsley, minced; 1/8 teaspoon cayenne pepper (optional); SOUP; 2 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 1 teaspoon dried or fresh thyme; 1 teaspoon 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 ounces orzo pasta, cooked; 1 cup spinach, roughly chopped; 1/3 cup Parmesan cheese, shredded

Servings: persons

1 package (19 ounce) JOHNSONVILLE(R) Mild Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
1 egg, lightly beaten
1 cup bread crumbs (plain or seasoned)
2 teaspoons fennel seeds, crushed or chopped
1 tablespoon fresh Italian parsley, minced
1/8 teaspoon cayenne pepper (optional)
SOUP
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 teaspoon dried or fresh thyme
1 teaspoon 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 ounces orzo pasta, cooked
1 cup spinach, roughly chopped
1/3 cup Parmesan cheese, shredded

1
Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
2
In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
3
Prep the vegetables.
4
In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.
5
Set the vegetable mixture aside on a plate.
6
In the same pot, add all the meatballs and cook for 2 to 3 minutes before stirring. (This will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
7
Add reserved vegetables, chicken stock and bay leaf. Simmer gently (do not boil), until vegetables are tender and meatballs are cooked through.
8
Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
9
Garnish soup bowls with Parmesan cheese.

1167

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package (19 ounce) JOHNSONVILLE(R) Mild Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.), 1 egg, lightly beaten, 1 cup bread crumbs (plain or seasoned), 2 teaspoons fennel seeds, crushed or chopped, and more.

Yes, Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup

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