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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Sage sausage rolled into tiny spoon-size meatballs and placed on a sheet pan
½ gallon rich chicken stock or broth (low sodium canned could be used)
2 cups tiny pasta like Orzo or Israeli Couscous pre-cooked al dente, drained and cooled
1 pound fresh baby spinach leaves
(optional) Shaved Parmesan
to taste Salt and black pepper
Directions:
Directions:
1. Bake sausage meatballs in 400 degree oven for 8 minutes. Remove sausage and drain fat; Reserve
2. Heat stock/broth over high heat in large sauce pot to a boil
3. Add sausage, reduce heat to a simmer and cook for five minutes (at this point it can be held and finished right before service)
4. Add spinach leaves and cook until wilted but still bright green
5. Add pasta and bring back to a simmer; Serve immediately with shaved parmesan (optional)
Personal Notes:
Personal Notes:
Tennesse Pride© Sausage

 

 

 

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