Italian Wedding Soup

This Italian Wedding Soup is cozy and hearty, packed with delicious flavor.  It’s made with a luscious broth, veggies, meatballs and mini pasta like acini de pepe for a cozy combination of flavors. I used Jones Dairy Farm original pork sausage for the meatballs, and they worked out perfectly for this soup. 

Jones Dairy Farm is a 7th generation family owned and operated company for more than 130 years. They have been using real, natural ingredients, original recipes and time-honored traditions to create distinctive and timeless products including their All Natural Sausage, Naturally Smoked Hams, and Dry-Aged Bacon products, all free of binders, fillers and MSG and have stayed true to who they’ve been since the company started in 1889.  My family has been enjoying their products for years.

Ingredients for the meatballs:

  • 1 16 ounce package of Jones Original Pork Sausage.
  • 1 egg. 
  • ½ cup dry seasoned breadcrumbs.
  • ½ cup grated parmesan cheese.
  • 1 tablespoon fresh garlic, minced.
  • 1 tablespoon dried oregano.
  • 1 teaspoon salt.
  • 1 teaspoon ground black pepper.

Ingredients for the soup:

  • 2 tablespoons olive oil.
  • 1 medium onion, chopped.
  • 1 cup carrots, chopped.
  • 1 cup celery, chopped.
  • ¾ cup acini de pepe pasta (or sub orzo or pearled couscous).
  • 8 cups full sodium chicken broth.
  • 5 ounces spinach (or sub escarole).
  • Grated parmesan cheese for garnish.

Preheat oven to 425 F.  Line a sheet pan with parchment paper.  In a large bowl, add the pork sausage and remaining ingredients.  Gently combine with your hands until mixture is well blending and form into 1 inch meatballs.  Place the meatballs on the parchment lined sheet pan and bake in the oven for 12 minutes until the meatballs are just cooked through.  Remove from oven and set aside while preparing the soup.

On the stove top in a large pot heat olive oil on medium high heat.  Add the onions, carrots, and celery.  Sauté until the veggies begin to soften then stir in the pasta.  Add the chicken broth, stir in the meatballs and bring to boil.  Reduce heat, cover and simmer for 7-10 minutes until the pasta is cooked.  Once the pasta is cooked mix in the spinach or escarole until wilted.  Remove from heat and add to bowls.  Top with grated parmesan cheese and enjoy.  Makes 8-10 servings.  Leftovers can be stored in an airtight container in the fridge and reheated for up to a week.

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