This lovely Italian soup is studded with mini sausage meatballs, orzo pasta, and fresh vegetables simmered in a savory broth. It's absolutely Delizioso!
Course: Soup
Cuisine: American
Servings: 8
Ingredients
MEATBALLS :
1lb. pkg.mild Italian sausagede-cased
1/4lb.lean ground beef
1egglightly beaten
1c.Italian seasoned bread crumbs
2tsp.fennel seedscrushed or chopped
1T.fresh Italian parsleyminced
1/8tsp.cayenne pepper
SOUP :
2T.extra virgin olive oil
1med.onionfinely diced
1tsp.dried thyme leaves
1tsp.dried sage leaves
2clovesgarlicfinely minced
1med.carrotfinely chopped
1stalkceleryfinely chopped
8c.chicken stock
1bay leaf
8oz.orzo pastacooked
1c.spinachroughly chopped
1/3c.shredded parmesan cheese
Instructions
In a large bowl, mix all of the meatball ingredients together with your hands and roll into small meatballs, the size of a marble.
In a large pot, cook the orzo al dente, according to package directions, drain and set aside.
Meanwhile, prep the vegetables.
In a large pot, sauté the onions, thyme and sage in olive oil. When the onions starts to turn a golden color; add garlic, carrot and celery and cook for about 5 minutes, stirring occasionally. Pour vegetable mixture into a large bowl or onto plate and set aside.
In the same pot, add the meatballs, gently toss with a rubber spatula to brown on all sides. Do this in 3 batches. You may need to add a little more olive oil to the pan in between batches.
Add meatballs, reserved vegetables, chicken stock, and bay leaf to the pot. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
Add cooked orzo and spinach, gently stir to combine. (Adding spinach right before serving will help it maintain its rich green color).
Divide among serving bowls and garnish with shredded parmesan cheese.