Italian Wedding Soup



by 3  people


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Ingredients
    Tiny Meatballs:
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      1   package 
      Johnsonville® Mild Italian Sausage, decased
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      1   
      Egg, lightly beaten
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      1   cup 
      Bread Crumbs, (plain or seasoned)
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      2   teaspoons 
      Fennel Seeds, crushed or chopped
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      1   tablespoon 
      Fresh Italian Parsley, minced
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      1/8  teaspoon 
      Cayenne Pepper (optional)
    Soup:
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      2   tablespoons 
      Extra Virgin Olive Oil
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      1   medium 
      Onion, finely diced
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      1   teaspoon 
      Dried or fresh thyme
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      1   teaspoon 
      Dried Sage leaves
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      2   
      cloves Garlic, finely minced
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      1   medium 
      Carrot, finely chopped
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      1   stalk 
      Celery, finely chopped
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      8   cups 
      Chicken Stock
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      1   
      Bay leaf
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      8   ounces 
      Orzo Pasta, cooked
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      1   cup 
      Spinach, roughly chopped
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      1/3  cup 
      Shredded Parmesan Cheese

    Directions
    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, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
    5.
    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.
    6.
    Add reserved vegetables, chicken stock, Bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
    7.
    Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
    8.
    Garnish soup bowls with parmesan cheese.
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