From Scratch Italian Wedding Soup
Looking for a simple but so delicious soup to serve? This Italian Wedding Soup has a little of everything: orzo, meatballs, carrots, and spinach. Give it a try!
Servings: 8 people
Ingredients
- 1 lb Italian sausage
- 2 eggs beaten
- 4 tablespoons bread crumbs
- 2 tablespoons grated Parmesan
- 4 cups chopped spinach
- 2-3 cloves minced garlic
- 11 cups chicken stock low sodium
- 1 cup orzo
- Salt and pepper to taste
- Basil to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil. Mix eggs, bread crumbs, Parmesan, and Italian sausage (venison or regular) together. Shape into 1 inch meatballs and place on the lined baking sheet. Bake for 10 minutes, until cooked through.
- Meanwhile, saute the carrots with garlic, salt and pepper until softened.
- Add the chicken stock and bring to a boil. Once boiling, add orzo and cook to al dente. Two minutes before the pasta is done, add spinach and meatballs. Season with additional salt and pepper to taste.